Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
artichoke chicken pasta
General Tso's chicken, rice, broccoli
sriracha corn chowder, rosemary olive oil bread, salad
California chopped salad
sausage, cheese & crackers, apricot baked brie, truffle butter turkey, white wine gravy, stuffing, mashed potatoes, green beans, cranberry sauce, honey dinner rolls, lattice apple pie
leftovers
turkey gumbo, easy crusty bread

Sunday, February 7, 2010

Spinach and Bell Pepper Salad

This salad was created entirely based on the great sales on produce at Kroger. For whatever reason, organic baby spinach was $1.79 a pound. This is an amazing deal, especially when you are hosting a party for 12. Red, yellow and orange bell peppers were also on sale for $1 each. This entire salad was made for under $5 for 12 servings, you cannot beat that! Everyone raved about the salad, the sweetness of the peppers contrasted beautifully with the bite from the dijon vinagretter.
Spinach and Bell Pepper Salad
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.
Pin It Now!

1 comment:

Chef Ashley said...

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

Related Posts Plugin for WordPress, Blogger...