Roasted Peppers And Spinach Salad With Pesto Vinaigrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED PEPPER SPINACH SALAD



Roasted Pepper Spinach Salad image

This refreshing, colorful salad comes from Jillian Moseley-Williams of Barrie, Ontario. The spinach leaves are tossed with sliced veggies and a tangy red wine vinaigrette.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 5

1 medium sweet red pepper
1/3 cup thinly sliced fresh mushrooms
1/2 small zucchini, julienned
1/4 cup red wine vinaigrette
2 cups fresh baby spinach

Steps:

  • Broil the red pepper 4 in. from the heat until skin blisters, about 2 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred pepper skin. Remove stem and seeds. Finely slice pepper; place in a bowl. Add mushrooms, zucchini and vinaigrette; marinate for at least 10 minutes. Place spinach in a serving bowl; add vegetables and toss gently to coat.

Nutrition Facts : Calories 45 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 436mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.

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.

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.

ROASTED PEPPERS AND SPINACH SALAD WITH PESTO VINAIGRETTE



Roasted Peppers and Spinach Salad With Pesto Vinaigrette image

Taken from Sobeys Inspired magazine Spring 2011 with adjustments. You can use yellow or orange peppers if you prefer. I cut the original recipe back to serve two, but didn't change the dressing amounts, so you will have some leftover. Prep time does not include roasting of the pepper.

Provided by Lori Mama

Categories     Spinach

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

1 large red pepper, roasted, peeled, seeded and cut into thin strips
2 cups fresh spinach, washed, torn into bite sized pieces
2 cups romaine lettuce, washed, torn into bite sized pieces
1/4 English cucumber, halved and sliced into thin discs
1 large shallot, sliced thinly
1/4 cup grated parmesan cheese
1 tablespoon oil
1 tablespoon red wine vinegar
1 tablespoon pesto sauce
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In jar with tight fitting lid, place oil through salt and pepper. Shake well and set aside.
  • In large bowl, combine the greens. Toss with some of the dressing.
  • Evenly distribute the salad among 2 salad plates.
  • Top with peppers, cucumber, shallots.
  • Drizzle some more of the vinaigrette and add the cheese.
  • Serve.

Nutrition Facts : Calories 170.6, Fat 11, SaturatedFat 3.1, Cholesterol 11, Sodium 398.2, Carbohydrate 11.4, Fiber 3.7, Sugar 4.9, Protein 7.7

More about "roasted peppers and spinach salad with pesto vinaigrette recipes"

ROASTED PEPPERS & SPINACH SALAD WITH PESTO VINAIGRETTE ...
roasted-peppers-spinach-salad-with-pesto-vinaigrette image
2020-04-24  · To 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 …
From sobeys.com
Servings 4
Total Time 30 mins
Estimated Reading Time 50 secs
Calories 120 per serving
See details


ROASTED PEPPERS & SPINACH SALAD WITH PESTO VINAIGRETTE
roasted-peppers-spinach-salad-with-pesto-vinaigrette image
In a small bowl, whisk together the olive oil, pesto, vinegar, mustard, salt, pepper, and 30 mL (2 tbsp.) of reserved juices from the roasted peppers. Arrange spinach on a serving plate. Mix peppers with half the vinaigrette and arrange on the spinach. Add the …
From iga.net
See details


ROASTED PEPPERS & SPINACH SALAD WITH PESTO VINAIGRETTE ...
roasted-peppers-spinach-salad-with-pesto-vinaigrette image
A message to our customers on COVID-19 Read More. Store Locator In-Store Menu Weekly Flyer; Subscribe to eFlyer
From safeway.ca
See details


QUINOA SALAD WITH ROASTED SWEET POTATO, KALE & PESTO ...
2015-10-01  · This hearty vegan quinoa salad features crisp and tender roasted sweet potato, toasted sunflower seeds and an outrageously flavorful, pesto-inspired dressing. It would be a great light …
From cookieandkate.com
5/5 (44)
Total Time 40 mins
Category Salad
Calories 636 per serving
  • Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  • To prepare the sweet potatoes, transfer them to the prepared baking sheet and toss them with 2 tablespoons olive oil. Sprinkle with salt and pepper and arrange in a single layer. Bake for 10 minutes, then toss and bake for 10 to 15 minutes longer, until tender and browning. Set the pan aside to cool.
  • Meanwhile, combine the rinsed quinoa and broth in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a simmer, cover, and cook until the quinoa has absorbed all the liquid, about 20 minutes. Fluff the quinoa with a fork and set aside to cool.
  • To make the vinaigrette, combine all of the ingredients in a blender or food processor and process until mostly smooth, but with small pieces of herbs still visible.
See details


ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE (VEGAN + GF)
2017-03-30  · Remove from the oven and place peppers on a cutting board. Cover peppers with a large bowl or pot to steam them, about 15 minutes. While peppers are steaming, prepare the dressing. In a …
From veganhuggs.com
5/5 (3)
Total Time 55 mins
Category Side Dish
Calories 144 per serving
  • In a medium bowl, add 1 teaspoon olive oil, 1 tablespoon lemon juice, 1/2 teaspoon oregano, 1/4 teaspoon garlic powder, salt and pepper, to taste. Add pressed and crumbled tofu and gently toss to coat. Place uncovered in fridge to marinate.
  • Position oven rack to the highest position and turn on the broiler. Line a baking sheet with foil. Place whole peppers on the sheet about 2 inches apart.
See details


ROASTED PEPPERS & SPINACH SALAD WITH PESTO VINAIGRETTE ...
Peel and seed peppers and slice into 1-in. (2.5 cm) strips. Set aside. Step 2 To 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. Step 3 Arrange spinach on a platter. Toss the peppers with half the dressing and arrange on the ...
From foodland.ca
Servings 4
Calories 120 per serving
Total Time 30 mins
See details


ROASTED RED PEPPER SPINACH SALAD RECIPE - HOME CHEF
Make the Salad. Thoroughly rinse any fresh produce and pat dry. Halve tomatoes. Drain artichokes and pat dry. Halve lengthwise. In a large mixing bowl, mix red pepper pesto and mayonnaise. Add banana peppers, tomatoes, artichokes, spinach, ¼ tsp. salt, and a pinch of pepper. Gently stir to combine.
From homechef.com
Total Time 10 mins
Calories 300 per serving
See details


SPINACH SALAD VINAIGRETTE - RECIPES | COOKS.COM
2021-11-14  · Combine all ingredients and mix well. Ingredients: 6 (ketchup .. oil .. salt .. sauce .. sugar .. vinegar) 5. SPINACH SALAD VINAIGRETTE. Toss spinach, mushrooms and chestnuts with dressing; top with bacon bits, cheese and grated egg. Combine at least 1 day before using.
From cooks.com
See details


ROASTED PEPPERS & SPINACH SALAD WITH PESTO VINAIGR ...
Roasted Peppers & Spinach Salad with Pesto Vinaigrette – Sobeys Inc. One of the more common questions family and friends have questioned me considering the fact that I became a Prepare dinner is ‘how do places to eat make ____ taste so excellent’.
From salad.thectree.com
See details


ROASTED VEGETABLE SALAD RECIPE TASTE - SHARE-RECIPES.NET
1.Preheat oven to 450 degrees. 2.Chop vegetables to approximately the same size. Place in a large bowl. 3.Prepare the marinade by adding all ingredients to a small bowl and stirring until combined.
From share-recipes.net
See details


ROASTED PEPPERS AND SPINACH SALAD WITH PESTO VINAIGRETTE ...
Aug 18, 2015 - From a wonderful restaurant in New Orleans!!! PLEASE NOTE: Only use 1/3 cup of the prepared vinaigrette for the salad. Aug 18, 2015 - From a wonderful restaurant in New Orleans!!! PLEASE NOTE: Only use 1/3 cup of the prepared vinaigrette for the salad. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch ...
From pinterest.com
See details


ROASTED PEPPERS & SPINACH SALAD WITH PESTO VINAIGRETTE ...
Enter search keywords or phrase Submit Trending Now — Recipe; Flyer; Store Locator; Main Menu. Weekly Flyer; Food & More. Fresh Picks Calendar
From west.iga.ca
See details


ROASTED PUMPKIN SPINACH SALAD {HEALTHY VEG SALAD}- VEG BUFFET
2021-11-16  · This Roasted Pumpkin Spinach Salad is a gluten-free vegan salad recipe to make a delicious salad comprising of the richness of sesame, spinach, bell peppers, onions, radish flavored with peanuts, and roasted in mustard oil. There can be several variations of this pumpkin salad with feta, chickpea or with beetroot, or pumpkin couscous salad. The ...
From vegbuffet.com
See details


COUSCOUS AND SPINACH RECIPE - ALL INFORMATION ABOUT ...
10 Best Couscous Spinach Recipes | Yummly top www.yummly.com. Couscous Spinach Recipes 81,319 Recipes. Last updated Oct 02, 2021. This search takes into account your taste preferences. 81,319 suggested recipes. Moroccan Chicken Salad A Girl And Her Home. olive oil, chicken thighs, ras el hanout, almonds, couscous, raisins and 9 more.
From therecipes.info
See details


ROASTED PEPPERS AND SPINACH SALAD WITH PESTO VINAIGRETTE
Roasted Peppers and Spinach Salad with Pesto Vinaigrette recipe: Try this Roasted Peppers and Spinach Salad with Pesto Vinaigrette recipe, or contribute your own.
From bigoven.com
See details


ROASTED PEPPERS & SPINACH SALAD WITH PESTO VINAIGRETTE ...
A message to our customers on COVID-19 Read More. Store Locator Flyer; myOffers; Sign In; Help
From sobeys.m3.postabl.io
See details


ROASTED PEPPERS AND SPINACH SALAD WITH PESTO VINAIGRETTE
Roasted Peppers & Spinach Salad with Pesto Vinaigrette. Level easy Prep Time 10 mins Total Time 30 mins ... bowl, whisk the olive oil, pesto, vinegar, mustard, salt and pepper with 2 tbsp (30 mL) of the reserved juices from the roasted peppers. Step 3 Arrange spinach on a platter. Toss the peppers with half the dressing and arrange on the spinach. Add the cucumber and shallot and drizzle with ...
From tfrecipes.com
See details


HONEY ROASTED VEGETABLE SALAD RECIPE
Preheat the oven to 180°C (or 160°C fan-forced). Line 2 baking trays with baking paper. Cut the pumpkin into 2.5cm pieces. Place on a baking tray lined with baking paper. Place the carrots and cauliflower florets on another baking tray lined with baking paper. Sprinkle the cumin onto both trays of vegetables and top with the drizzled olive ...
From aldi.com.au
See details


SPINACH & ROASTED RED PEPPER SALAD WITH SHERRY VINAIGRETTE ...
Vinaigrette will keep, covered and chilled, 1 week. Remove from refrigerator about 30 minutes before serving, you may need to blend again to re-emulsify. This recipe makes more dressing than you will need, but it is nice to have a homemade vinaigrette ready for salads. Place the spinach and roasted peppers in a large salad bowl. Toss. Drizzle with about ⅓ cup of the Sherry Vinaigrette ...
From cuisinart.com
See details


ROASTED PEPPERS AND SPINACH SALAD WITH PESTO VINAIGRETTE ...
2011-04-18  · 3 sweet bell peppers1 tbsp extra-virgin olive oil1 tbsp pesto1 tbsp red wine vinegar1 1/2 tsp Dijon mustard1/4 tsp each salt and pepper1 cup baby spinach1/2 English cucumber, sliced into …
From toronto.com
See details


CHICKEN PESTO SPINACH - FRESH EXPRESS
Pour vinaigrette over them and toss to coat. Let sit for 20 minutes to an hour. Preheat grill. When grill is hot, cook chicken on both sides. Place chicken on a warm plate. Set aside for 10 minutes (it will finish cooking – ensure it reaches internal temperature of 165 degrees F). Place greens into a large salad bowl.
From freshexpress.com
See details


"ROASTED PEPPERS SPINACH SALAD PESTO VINAIGRETTE ...
"Roasted Peppers Spinach Salad Pesto Vinaigrette" × . Recipes (150) Products (1) Menu Items (80) Videos (0) Cuisine: Any. Any African American British Cajun Caribbean Chinese Eastern European French German Greek Indian Irish Italian Jewish Japanese Korean Latin American Mexican Middle Eastern Nordic Southern Spanish Thai Vietnamese. Diet: Any. Any Lacto Vegetarian Ovo Vegetarian …
From spoonacular.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How to cook fresh spinach and garlic?
Meanwhile, heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant but not browned. Add roasted red peppers, spinach, salt and pepper; cook, stirring, until the spinach is just wilted, about 4 minutes.
What is the best way to make homemade pesto?
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.
What do you put on a Penne with spinach?
Add roasted red peppers, spinach, salt and pepper; cook, stirring, until the spinach is just wilted, about 4 minutes. Combine the vegetable mixture with the penne. Stir in feta and serve.
How do you roast and Peel peppers?
Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled. Discover a simple way to roast and peel peppers.

Related Search