Roasted Pepper And Baby Spinach Salad

7 ingredients
3 steps

Ingredients

  • 2 None red peppers, quartered and deseeded
  • 1 head romaine lettuce
  • 2 1/2 cups baby spinach
  • None None Dressing
  • 1 tbsp red wine vinegar
  • 2 tsp wholegrain mustard
  • 4 tbsp olive oil

Directions

  1. 1
    Preheat broiler to high. Place peppers skin-side up on broiler pan. Broil until skins are charred. Place in a plastic food bag and cool. Peel off skins. Slice.
  2. 2
    Separate lettuce leaves. Place in a serving bowl with spinach and peppers. Gently toss together.
  3. 3
    To serve, place vinegar, mustard and olive oil in a screw-top jar. Season to taste and shake to combine. Pour over the salad. Toss to mix.

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