Spinach And Roasted Red Pepper Salad With Honey Balsamic Dressin Recipes

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SUPER EASY SPINACH AND RED PEPPER SALAD



Super Easy Spinach and Red Pepper Salad image

This is a delicious salad that takes no time at all to prepare, and it goes with almost any entree.

Provided by CANDUS_P

Categories     Salad     Vegetable Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 5

1 (6 ounce) package baby spinach
1 red bell pepper, chopped
½ cup grated Parmesan cheese
¼ cup olive oil
¼ cup rice vinegar

Steps:

  • In a large bowl, mix the baby spinach, red bell pepper, and Parmesan cheese.
  • In a small bowl, mix the olive oil and rice vinegar. Toss with the baby spinach mixture, and serve.

Nutrition Facts : Calories 128.1 calories, Carbohydrate 2.6 g, Cholesterol 7.3 mg, Fat 11.6 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 2.7 g, Sodium 150.5 mg, Sugar 1 g

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

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE



Roasted Pepper Salad with Balsamic Vinaigrette image

I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 5 servings.

Number Of Ingredients 13

2 each large sweet yellow, red and green peppers
1 small red onion, thinly sliced
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon each minced fresh oregano, rosemary, basil and parsley
1 garlic clove, minced
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup cherry tomatoes, halved
1 carton (8 ounces) fresh mozzarella cheese pearls
5 fresh basil leaves

Steps:

  • Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.

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