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    You are in: Home / Recipes / Brie and Roasted Red Pepper Salad Recipe
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    Brie and Roasted Red Pepper Salad

    Brie and Roasted Red Pepper Salad. Photo by CountryLady

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Hag chef's Note:

    Baby spinach tossed with a balsamic vinaigrette dressing, topped with creamy roasted red peppers,brie cheese and pecans.

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    Ingredients:

    Servings:

    Units: US | Metric

    Dressing

    Salad

    • 1892.72 ml Baby Spinach, trimmed
    • 2 red peppers, roasted, cut in strips
    • 118.29 ml pecan pieces, toasted
    • 113.39 g brie cheese, thinly sliced

    Directions:

    1. 1
      Whisk together oil, vinegar, mustard, honey, salt and pepper.
    2. 2
      Place spinach in a salad bowl.
    3. 3
      Pour dressing over top and toss to coat.
    4. 4
      Add red peppers, pecans, and Brie cheese, toss again.
    5. 5
      Serve immediately.

    Ratings & Reviews:

    • on July 17, 2005

      55

      An unusual combination that worked very well - loved the dressing! I "candied" the pecans but made no other changes. The addition of croissants made this an elegant luncheon dish for a friend. Thanx for another delicious recipe Hag Chef!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Brie and Roasted Red Pepper Salad

    Serving Size: 1 (87 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 145.2
     
    Calories from Fat 111
    77%
    Total Fat 12.4 g
    19%
    Saturated Fat 3.3 g
    16%
    Cholesterol 14.2 mg
    4%
    Sodium 121.8 mg
    5%
    Total Carbohydrate 4.9 g
    1%
    Dietary Fiber 1.9 g
    7%
    Sugars 2.7 g
    10%
    Protein 4.7 g
    9%

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