ROASTED PEP­PER SPINACH SALAD

Our Canada - - Food For Thought -

IN­GRE­DI­ENTS

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

Prep Time: 25 min­utes + stand­ing Yields: 2 serv­ings

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, then add veg­eta­bles and toss gen­tly to coat.

NU­TRI­TIONAL IN­FOR­MA­TION Amount Per Serv­ing (11/ cups pre­pared 4 with fat-free vinai­grette): 45 calo­ries, 0 choles­terol, 436 mg sodium, 9 g car­bo­hy­drate, 2 g fi­bre, 2 g pro­tein.

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