Recipes / Spinach

Brie and Roasted Red Pepper Salad
(1)
Recipe by Hag chef

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

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READY IN: 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • Dressing
  • 2
    tablespoons olive oil
  • 1
    tablespoon balsamic vinegar
  • 1
    teaspoon Dijon mustard
  • 1
    teaspoon honey
  • salt, to taste
  • pepper, to taste
  • Salad
  • 8
    cups Baby Spinach, trimmed
  • 2
    red peppers, roasted, cut in strips
  • 1⁄2
    cup pecan pieces, toasted
  • 4
    ounces brie cheese, thinly sliced
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DIRECTIONS

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