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.

Tip

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.