Romaine Roasted Pepper And Pecan Salad Recipe

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Ingredients:

Serving

2 tbsp olive oil
1 tbsp balsalmic vinegar
1 tsp each dijon mustard and liquid honey
pinch of salt and pepper
8 cups of baby spinach
2 roasted red peppers , cut into strips
1/2 cup pecans, toasted and broken into pieces
4 oz brie cut into 1x1x1/4 inch pieces

Directions:

Heat the oven to about 400 degrees and cut the peppers in half and roast. Watch the oven and as soon as the edges of the peppers start to turn black, remove.
Place the pecans on a cookie sheet and watch carefully so as not to burn.
Remove from oven and cool before breaking into pieces. Use a rolling pin and gently roll over the pecans keeping the pieces large.
In a small bowl whisk together oil, vinegar, mustard, honey. salt and pepper.
Place spnach in bowl and por dressing over the top to coat.
Add red peppers, pecans and brie. Toss again.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	198.74 Kcal (832 kJ)
Calories from fat	165.93 Kcal
		% Daily Value*
Total Fat	18.44g	28%
Cholesterol	14.18mg	5%
Sodium	134.61mg	6%
Potassium	279.21mg	6%
Total Carbs	4.75g	2%
Sugars	1.5g	6%
Dietary Fiber	2.25g	9%
Protein	5.38g	11%
Vitamin C	38mg	63%
Iron	9mg	50%
Calcium	68mg	7%

Amount Per 100 g
Calories	209.22 Kcal (876 kJ)
Calories from fat	174.68 Kcal
		% Daily Value*
Total Fat	19.41g	28%
Cholesterol	14.92mg	5%
Sodium	141.71mg	6%
Potassium	293.92mg	6%
Total Carbs	5g	2%
Sugars	1.58g	6%
Dietary Fiber	2.37g	9%
Protein	5.66g	11%
Vitamin C	40mg	63%
Iron	9.5mg	50%
Calcium	71.6mg	7%

* 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.

Tastes

salty
savory
bitter
sweet

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