- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 1 pkg
- sweet bell peppers (3 peppers)
- 1 tbsp
- olive oil
- 15 mL
- 1 tbsp
- pesto
- 15 mL
- 1 tbsp
- red wine vinegar
- 15 mL
- 1 1/2 tsp
- Dijon 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)
- 1
- large shallot, thinly sliced
- 1/4 cup
- shaved Asiago cheese
- 60 mL
Method
Step 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.
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 spinach. Add the cucumber and shallot and drizzle with remaining dressing. Garnish with shaved Asiago cheese and serve.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- 1 cup/250 mL
- Calories:
- 120
- Fat:
- 8 g
- Saturated Fat:
- 2 g
- Carbs:
- 10 g
- Fibre:
- 2 g
- Cholesterol:
- 5 mg
- Protein:
- 4 g
- Sodium:
- 270 mg
