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butternut squash and spinach carbonara
minestrone soup, pizza chips
chicken and dumplings
bacon wrapped beef tenderloin, duchess potatoes, broccoli
pork florentine, mashed potatoes
salsa verde chicken tacos, black beans
summer sweet corn pasta

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.
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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

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