Brie and Roasted Red Pepper Salad

Total Time
Prep 15 mins
Cook 0 mins

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

Ingredients Nutrition

  • Dressing

  • 29.58 ml olive oil
  • 14.79 ml balsamic vinegar
  • 4.92 ml Dijon mustard
  • 4.92 ml honey
  • salt, to taste
  • pepper, to taste
  • 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


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


Most Helpful

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!

CountryLady July 17, 2005

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