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Epicurious
Gourmet

Spinach and Roasted Red Pepper Salad

4.0

(18)

This recipe can be prepared in 45 minutes or less.

Recipe information

  • Total Time

    45 min

  • Yield

    Serves 6

Ingredients

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)

Preparation

  1. Step 1

    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.

    Step 2

    In a large bowl toss roasted peppers and spinach with vinaigrette and salt and black pepper to taste.

TagsSaladSpinachLeafy GreensVegetableBell PepperSideDinnerLunchDairy FreeGluten FreeNut FreeRawVegetarianQuickEasy5 Ingredients or FewerNo-CookGourmet
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