printable recipe
1 pound baby spinach, washed
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1 tablespoon olive oil
Dressing:
1/3 cup white wine vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar
1/2 cup olive oil
Preheat oven to 450. Line a large baking sheet with foil. Toss the bell pepper slices with the olive oil, salt and pepper and place a single layer on the baking sheet. Roast for 7 minutes and cool for 10 to 15 minutes.
Combine all dressing ingredients, except oil, in a mini chop processor. Stream the olive oil in to emulsify. Toss dressing with the spinach. Top spinach with the bell pepper slices, serve.
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1 comment:
I love trying different salads and this looks great!
I have a few peppers in my fridge now about to go bad that would LOVE to be a part of this salad :P
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