Spinach and Roasted Red Pepper Salad |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe can be prepared in 45 minutes or less. Ingredients:
4 red bell peppers |
1 teaspoon honey |
1 teaspoon dijon mustard |
1 tablespoon balsamic vinegar |
2 1/2 tablespoons extra-virgin olive oil |
1/2 pound fresh baby spinach (about 8 cups packed) |
Directions:
1. 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.
2. In a large bowl toss roasted peppers and spinach with vinaigrette and salt and black pepper to taste.
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