Best Super Easy Spinach And Red Pepper Salad Recipes

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SPINACH AND ROASTED RED PEPPER SALAD



Spinach and Roasted Red Pepper Salad image

Categories     Salad     Leafy Green     Pepper     Vegetarian     Quick & Easy     Dinner     Lunch     Spinach     Winter     Healthy     Potluck     Gourmet

Yield Serves 6

Number Of Ingredients 6

4 red bell peppers
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
2 1/2 tablespoons extra-virgin olive oil
1/2 pound fresh baby spinach (about 8 cups packed)

Steps:

  • Quick-roast and peel pepper . Cut roasted peppers into 1/2-inch-wide strips. In a small bowl whisk together honey, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and black pepper. Roasted peppers and vinaigrette may be prepared 2 days ahead and chilled separately, covered.
  • In a large bowl toss roasted peppers and spinach with vinaigrette and salt and black pepper to taste.

SPINACH AND ROASTED RED PEPPER SALAD WITH HONEY BALSAMIC DRESSIN



Spinach and Roasted Red Pepper Salad With Honey Balsamic Dressin image

From Rachel Ray. It's delicious as it is, but I suppose adding in some mozzarella or provolone cubes, or maybe some toasted macadamia nuts would be good too... For extra ease, I use the large bag of Ready Pac baby spinach leaves.

Provided by JamesDeansGirl

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

10 ounces fresh spinach leaves, washed
1 (12 -14 ounce) jar roasted red peppers, well drained
2 teaspoons grainy mustard
2 teaspoons honey
2 tablespoons balsamic vinegar
1/3 cup extra virgin olive oil
coarse salt
fresh ground black pepper, to taste

Steps:

  • Arrange the spinach in 4 salad bowls or plates. Slice the peppers into thin strips and scatter over the spinach. Whisk together the mustard, honey, and vinegar in a bowl. Slowly stream in the olive oil while continuing to whisk.
  • Pour the dressing in a slow stream, back and forth, over the salad; season with salt and pepper.

Nutrition Facts : Calories 202.8, Fat 18.6, SaturatedFat 2.6, Sodium 1248.9, Carbohydrate 8.9, Fiber 2.7, Sugar 3.2, Protein 2.8

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