Directions:
- Quick-roast and peel pepper . Cut roasted peppers into 1/2-inch-wide strips. In a small bowl whisk together honey, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and black pepper. Roasted peppers and vinaigrette may be prepared 2 days ahead and chilled separately, covered.
- In a large bowl toss roasted peppers and spinach with vinaigrette and salt and black pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 88.4 Kcal (370 kJ) | ||
| Calories from fat | 55.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.2g | 10% | |
|---|---|---|---|
| Sodium | 43.06mg | 2% | |
| Potassium | 302.51mg | 6% | |
| Total Carbs | 6.91g | 2% | |
| Sugars | 4.32g | 17% | |
| Dietary Fiber | 1.77g | 7% | |
| Protein | 1.17g | 2% | |
| Vitamin C | 89.5mg | 149% | |
| Vitamin A | 2mg | 66% | |
| Iron | 34.7mg | 193% | |
| Calcium | 42.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 60.02 Kcal (251 kJ) | ||
| Calories from fat | 37.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.21g | 10% | |
|---|---|---|---|
| Sodium | 29.23mg | 2% | |
| Potassium | 205.38mg | 6% | |
| Total Carbs | 4.69g | 2% | |
| Sugars | 2.94g | 17% | |
| Dietary Fiber | 1.2g | 7% | |
| Protein | 0.79g | 2% | |
| Vitamin C | 60.8mg | 149% | |
| Vitamin A | 1.3mg | 66% | |
| Iron | 23.6mg | 193% | |
| Calcium | 28.9mg | 4% | |
* 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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