Roasted Pepper Spinach Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This refreshing, colorful salad comes from Jillian Moseley-Williams of Barrie, Ontario. The spinach leaves are tossed with sliced veggies and a tangy red wine vinaigrette. Ingredients:
1 medium sweet red pepper |
1/3 cup thinly sliced fresh mushrooms |
1/2 small zucchini, julienned |
1/4 cup red wine vinaigrette |
2 cups fresh baby spinach |
Directions:
1. Broil the red pepper 4 in. from the heat until skin blisters, about 2 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes.
2. Peel off and discard charred pepper skin. Remove stem and seeds. Finely slice pepper; place in a bowl. Add mushrooms, zucchini and vinaigrette; marinate for at least 10 minutes. Place spinach in a serving bowl; add vegetables and toss gently to coat. Yield: 2 servings.
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