Chiffonade of Spinach

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat broiler. Place bell peppers cut side down on baking sheet and broil until skin turns black. Immediately place in a brown paper bag to steam and allow skins to peel easily.
  • Meanwhile prepare dressing. In a blender, combine garlic, lemon juice, oil and honey. Pulse to emulsify. Season with salt and pepper, add parsley, pulse again.
  • Peel and cut peppers into thin strips.
  • In a large bowl toss spinach, peppers, olives, cheese and pine nuts with dressing.
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