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Spinach And Roasted Red Pepper Salad With Honey Balsamic Dressing

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Ingredients
  Spinach 10 Ounce, stems removed and chopped
  Spinach 10 Ounce, triple-washed, stems removed and coarsely chopped
  Roasted red peppers 14 Ounce, drained well (1 Jar)
  Roasted red peppers To Taste, drained
  Mustard 2 Teaspoon
  Grainy mustard 2 Teaspoon
  Honey 2
  Balsamic vinegar 2 Tablespoon
  Extra virgin olive oil 1⁄3 Cup (5.33 tbs) (Eye Ball It)
  Extra-virgin olive oil 1⁄2 Cup (8 tbs)
  Coarse salt To Taste
  Ground black pepper To Taste
  Freshly ground black pepper To Taste
Directions

MAKING
1 On a platter or salad bowl, arrange spinach
2 Drain the red peppers and slice them into thin strips
3 Arrange them over the top of the salad.
4 In a bowl, add mustard, honey, and vinegar and whisk together.
5 Slowly add olive oil in a stream while continuing to whisk.
6 Pour the dressing back and forth on the salad in a slow stream.

SERVING
6 Season with salt and pepper and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Spinach
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Servings: 
4

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