Roasted Peppers & Spinach Salad with Pesto Vinaigrette

Prep time: 20min
Total time: 30min
Serves 4
1 pkg
(3 peppers) Sweet Bell Peppers
0
1 tbsp
Organic Extra Virgin Olive Oil
15 mL
1 tbsp
Pesto Mediterranean style
15 mL
1 tbsp
red wine vinegar
15 mL
1 1/2 tsp
Original Dijon Prepared Mustard
7 mL
1/4 tsp
each salt and pepper
1 mL
1 cup
Baby Spinach
250 mL
1/2
English cucumber, sliced into half moons (and seeded, if desired)
0
1
large shallot, thinly sliced
0
1/4 cup
shaved Asiago cheese
60 mL
1 cup/250 mL
calories
120
fat
8 g
saturated fat
2 g
carbs
10 g
protein
4 g
cholestrol
5 mg
fibre
2 g
sodium
270 mg

Directions

  1. Preheat 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.

  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.

  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 remaining dressing. Garnish with shaved Asiago cheese and serve.