Roasted Peppers & Spinach Salad with Pesto Vinaigrette
- Level
- easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 1 pkg
- sweet bell peppers (3 peppers)
- 1 tbsp
- olive oil
- 15 mL
- 1 tbsp
- pesto
- 15 mL
- 1 tbsp
- red wine vinegar
- 15 mL
- 1 1/2 tsp
- Dijon mustard
- 7 mL
- 1/4 tsp
- each salt and pepper
- 1 mL
- 1 cup
- baby spinach
- 250 mL
- 1/2
- English cucumber, sliced into half moons (and seeded, if desired)
- 1
- large shallot, thinly sliced
- 1/4 cup
- shaved Asiago cheese
- 60 mL
Directions
Step 1
Preheat broiler. Place peppers in metal pan or on foil and roast under the broiler, turning occasionally, until skins are lightly charred. Remove peppers to a bowl and cover with plastic wrap to let steam 10 min. Reserve the liquid that collects in the bowl. Peel and seed peppers and slice into 1-in. (2.5 cm) strips. Set aside.
Step 2
To make dressing, in a small bowl, whisk the olive oil, pesto, vinegar, mustard, salt and pepper with 2 tbsp (30 mL) of the reserved juices from the roasted peppers.
Step 3
Arrange spinach on a platter. Toss the peppers with half the dressing and arrange on the spinach. Add the cucumber and shallot and drizzle with remaining dressing. Garnish with shaved Asiago cheese and serve.
Tips
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Nutritional Facts
- Nutrition Description:
- 1 cup/250 mL
- Calories:
- 120
- Fat:
- 8 g
- Saturated Fat:
- 2 g
- Carbs:
- 10 g
- Fibre:
- 2 g
- Cholesterol:
- 5 mg
- Protein:
- 4 g
- Sodium:
- 270 mg