Roasted Peppers and Spinach Salad With Pesto Vinaigrette


  • 1 tablespoon pesto sauce
  • 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
  • ¼ English cucumber, halved and sliced into thin discs
  • 1 large shallot, sliced thinly
  • ¼ cup grated parmesan cheese
  • + 5 more ingredients
    • 1 tablespoon oil
    • 1 tablespoon red wine vinegar
    • 1 teaspoon Dijon mustard
    • 1/8 teaspoon salt
    • 1/8 teaspoon pepper

1 In jar with tight fitting lid, place oil through salt and pepper. Shake well and set aside. 2 In large bowl, combine the greens. Toss with some of the dressing. 3 Evenly distribute the salad among 2 salad plates. 4 Top with peppers, cucumber, shallots. 5 Drizzle some more of the vinaigrette...

View full recipe at SpringPad


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