Side Dishes

Spinach Salad with Red Peppers

Name: Spinach Salad with Red Peppers
Yield: 4 servings

Cap a Spanish meal with a spinach and red pepper salad with a zesty orange vinaigrette ... and maybe even a glass of Rioja wine.

Makes

4 servings

Total Time

10 minutes

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Ingredients

FOR THE VINAIGRETTE, WHISK:

Juice of 1 orange (⅓ cup)

3 Tbsp. Dijon mustard

2 Tbsp. extra-virgin olive oil

2 tsp. honey

½ tsp. minced garlic

Salt and black pepper to taste

FOR THE SALAD, COMBINE:

6 cups fresh spinach (3 oz.)

½ cup sliced jarred roasted red peppers

⅓ cup sliced almonds, toasted

Test Kitchen Approved

Test Kitchen Tips

Use the juice from the same orange that you zested for the gremolata to make this vinaigrette.

Instructions

For the vinaigrette, whisk together orange juice, Dijon, oil, honey, and garlic; season with salt and black pepper.

For the salad, combine spinach, red peppers, and almonds in a large bowl. Toss salad with vinaigrette and serve immediately.

Test Kitchen Approved

Nutritional Facts

Per serving

Calories: 129

% Daily Value*

Total Fat 8g 12%

Saturated Fat 1g 5%

Cholesterol 0mg 0%

Sodium 333mg 13%

% Daily Value*

Carbs 12g 4%

Fiber 3g 12%

Protein 3g

*Percent Daily Values are based on a 2,000 calorie diet.

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Spinach Salad with Red Peppers

Ingredients

Test Kitchen Tips

Instructions

Nutritional Facts

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