Roasted Peppers and Spinach Salad With Pesto Vinaigrette

Total Time
20mins
Prep 15 mins
Cook 5 mins

Taken from Sobeys Inspired magazine Spring 2011 with adjustments. You can use yellow or orange peppers if you prefer. I cut the original recipe back to serve two, but didn't change the dressing amounts, so you will have some leftover. Prep time does not include roasting of the pepper.

Ingredients Nutrition

Directions

  1. In jar with tight fitting lid, place oil through salt and pepper. Shake well and set aside.
  2. In large bowl, combine the greens. Toss with some of the dressing.
  3. Evenly distribute the salad among 2 salad plates.
  4. Top with peppers, cucumber, shallots.
  5. Drizzle some more of the vinaigrette and add the cheese.
  6. Serve.
Most Helpful

5 5

What a wonderful salad! I really loved the roasted red bell pepper strips. The dressing was wonderful, easy and healthy. I'm excited because I have some red pepper strips and dressing left over and can use it again in the salad tonight! One note, there was no listing for shallots in the ingredient list, but it is in the directions. Luckily, I had some in my pantry. They were a great addition! ~Made for Photo Tag