Roasted Pepper Spinach Salad


Roasted Pepper Spinach Salad

Total Time: 30 Mins


  • 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


  1. 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.
  2. 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.