Directions:
- Heat broiler. Place bell peppers cut side down on baking sheet and broil until skin turns black. Immediately place in a brown paper bag to steam and allow skins to peel easily.
- Meanwhile prepare dressing. In a blender, combine garlic, lemon juice, oil and honey. Pulse to emulsify. Season with salt and pepper, add parsley, pulse again.
- Peel and cut peppers into thin strips.
- In a large bowl toss spinach, peppers, olives, cheese and pine nuts with dressing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 743.37 Kcal (3112 kJ) | ||
| Calories from fat | 622.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.19g | 106% | |
|---|---|---|---|
| Cholesterol | 41.73mg | 14% | |
| Sodium | 455.7mg | 19% | |
| Potassium | 1091.35mg | 23% | |
| Total Carbs | 23.2g | 8% | |
| Sugars | 12.48g | 50% | |
| Dietary Fiber | 4.75g | 19% | |
| Protein | 12.03g | 24% | |
| Vitamin C | 119mg | 198% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 30.9mg | 172% | |
| Calcium | 334.9mg | 33% | |
| Amount Per 100 g | |||
| Calories | 203.27 Kcal (851 kJ) | ||
| Calories from fat | 170.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.92g | 106% | |
|---|---|---|---|
| Cholesterol | 11.41mg | 14% | |
| Sodium | 124.61mg | 19% | |
| Potassium | 298.43mg | 23% | |
| Total Carbs | 6.34g | 8% | |
| Sugars | 3.41g | 50% | |
| Dietary Fiber | 1.3g | 19% | |
| Protein | 3.29g | 24% | |
| Vitamin C | 32.5mg | 198% | |
| Vitamin A | 0.4mg | 49% | |
| Iron | 8.5mg | 172% | |
| Calcium | 91.6mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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