Romaine Roasted Pepper And Pecan Salad |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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This is a great recipe for company. you can split the baby spinach and romaine - half half or use all of one. The roasted red peppers are really worthwhile and easy to do Ingredients:
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, thoroughly washed or 4 cups baby spinah and 4 cups romaine lettuce torn |
2 roasted red peppers, cut into strips |
1/2 cup pecans, toasted and broken into pieces |
4 ounces brie cut into 1x1x1/4 inch pieces |
Directions:
1. 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.
2. place the pecans on a cookie sheet and watch carefully so as not to burn.
3. Remove from oven and cool before breaking into pieces. Use a rolling pin and gently roll over the pecans keeping the pieces large.
4. In a small bowl whisk together oil, vinegar, mustard, honey. salt and pepper.
5. Place spnach in bowl and por dressing over the top to coat.
6. Add red peppers, pecans and brie. Toss again.
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