Roasted Peppers & Spinach Salad with Pesto Vinaigrette
Prep Time
Serves
Cooking Mode
1 pkg sweet bell peppers (3 peppers)
1 tbsp olive oil
1 tbsp pesto
1 tbsp red wine vinegar
1 ½ tsp Dijon mustard
¼ tsp each salt and pepper
1 cup baby spinach
½ English cucumber, sliced into half moons (and seeded, if desired)
1 large shallot, thinly sliced
¼ cup shaved Asiago cheese
1 pkg sweet bell peppers (3 peppers)
1 tbsp olive oil
1 tbsp pesto
1 tbsp red wine vinegar
1 ½ tsp Dijon mustard
¼ tsp each salt and pepper
1 cup baby spinach
½ English cucumber, sliced into half moons (and seeded, if desired)
1 large shallot, thinly sliced
¼ cup shaved Asiago cheese
Directions
1Preheat broiler. Place peppers in metal pan or on foil and roast under the broiler, turning occasionally, until skins are lightly charred. Remove peppers to a bowl and cover with plastic wrap to let steam 10 min. Reserve the liquid that collects in the bowl. Peel and seed peppers and slice into 1-in. (2.5 cm) strips. Set aside.
2To make dressing, in a small bowl, whisk the olive oil, pesto, vinegar, mustard, salt and pepper with 2 tbsp (30 mL) of the reserved juices from the roasted peppers.
3Arrange spinach on a platter. Toss the peppers with half the dressing and arrange on the spinach. Add the cucumber and shallot and drizzle with remaining dressing. Garnish with shaved Asiago cheese and serve.
Tips
1
Before adding sliced shallots, soak them in ice water for 4 min. to draw out some of their strong bite. You can also use cilantro, parsley, chives, arugula or chervil as alternate leafy herb garnishes.
Disclaimer
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Personal Note
Personal Note
