Spinach, Roasted Pepper, Onion, and Mache Salad

Healthycooking's picture

Jan. 03, 2012


Red bell pepper 1
Yellow bell pepper 1
Mustard seeds 2 Tablespoon
Red onion 1 , peeled and cut into 1/4
Sherry wine vinegar 1 Cup (16 tbs)
Coarse grain mustard 1 Tablespoon
Extra virgin olive oil 1/4 Cup (4 tbs)
Kosher salt To Taste
Black pepper To Taste (few grinds)
Spinach leaves 3 Cup (48 tbs) , washed and patted dry
Mache leaves/Red mustard greens 2 Cup (32 tbs)
Flat leaf italian parsley 1/2 Cup (8 tbs)
Fresh basil leaves 1/2 Cup (8 tbs)



1. On the griller, place the peppers and roast them, and grill, rotate the peppers on all sides, for about 10 minutes until the skins are black and well roasted

2.In a bowl, transfer the peppers, and take plastic wrap to cover the bowl, later set aside to cool for 15 minutes

3. Lay the peppers, and start peeling off the charred skin, and discarding the cores, stems, and seeds, do this by only using your hands, later

dice the roasted peppers and set aside

4. In a small skillet, place the mustard seeds, then toast the seeds over medium-high heat for 3 to 4 minutes, shake the pan frequently to prevent it from catching fire, toast it until the seeds are fragrant and crisp

5. Once the seeds are toasted completely, transfer them to a plate to cool and set aside.

6. In a small bowl, combine the onion slices and vinegar, and marinate for about 15 minutes

7. Once marninated, then drain the onions and reserve 2 tablespoons of vinegar

8. In another small bowl, whisk together the reserved vinegar from the onions, the mustard, and olive oil, and season the vinaigrette to taste with salt and pepper

9. In a large bowl, combine the spinach, mache, parsley, basil, diced roasted peppers, and onions

10. Add the vinaigrette and toss to coat the greens properly


11. Serve the salad topped with mustard seeds

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 233Calories from Fat 146

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 147 mg6.13%

Total Carbohydrates 20 g6.7%

Dietary Fiber 4 g16%

Sugars 4 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet