ROASTED PEPPER SPINACH SALAD

Roasted Pepper Spinach Salad image

This refreshing, colorful salad comes from Jillian Moseley-Williams of Barrie, Ontario. The spinach leaves are tossed with sliced veggies and a tangy red wine vinaigrette.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 5

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Ingredients

1 medium sweet red pepper
1/3 cup thinly sliced fresh mushrooms
1/2 small zucchini, julienned
1/4 cup red wine vinaigrette
2 cups fresh baby spinach

Steps:

Broil the red pepper 4 in. from the heat until skin blisters, about 2 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred pepper skin. Remove stem and seeds. Finely slice pepper; place in a bowl. Add mushrooms, zucchini and vinaigrette; marinate for at least 10 minutes. Place spinach in a serving bowl; add vegetables and toss gently to coat.

Nutrition Facts : Calories 45 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 436mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.