ROASTED PEPPER SPINACH SALAD
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.