Directions:
- Halve peppers and remove seeds. Rub with oil; sprinkle with salt and pepper. Broil 4 in. from the heat until skins blister, about 4 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop peppers.
- In a large bowl, combine the peppers, spinach, onion, mushrooms, tomato, celery and olives. In a small bowl, combine the vinegar, oil and honey. Pour over vegetables and toss to coat. Sprinkle with blue cheese and parsley; gently toss to coat. Serve with a slotted spoon. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.42 Kcal (667 kJ) | ||
| Calories from fat | 102.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.39g | 18% | |
|---|---|---|---|
| Cholesterol | 15.3mg | 5% | |
| Sodium | 520.35mg | 22% | |
| Potassium | 247.74mg | 5% | |
| Total Carbs | 9.44g | 3% | |
| Sugars | 6.28g | 25% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 4.96g | 10% | |
| Vitamin C | 37.9mg | 63% | |
| Iron | 0.3mg | 2% | |
| Calcium | 83mg | 8% | |
| Amount Per 100 g | |||
| Calories | 134.97 Kcal (565 kJ) | ||
| Calories from fat | 86.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.65g | 18% | |
|---|---|---|---|
| Cholesterol | 12.96mg | 5% | |
| Sodium | 440.56mg | 22% | |
| Potassium | 209.75mg | 5% | |
| Total Carbs | 7.99g | 3% | |
| Sugars | 5.31g | 25% | |
| Dietary Fiber | 1.11g | 5% | |
| Protein | 4.2g | 10% | |
| Vitamin C | 32.1mg | 63% | |
| Iron | 0.2mg | 2% | |
| Calcium | 70.3mg | 8% | |
* 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.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
