Roasted Red Pepper and Spinach Salad

Home from the beach and debating what to make for dinner, I decided on some quick burgers on the grill, a side of baked beans and a salad.

The salad is a mix of what I have left in the fridge upon my return, a bag of wilting spinach and a jar of roasted red peppers. I dressed it with a simple vinaigrette (which I didn’t think it needed as the peppers add a nice sweetness), flaxseeds and a bit of cheese.

Everyone at the table enjoyed it. The husband said it was a little bland (but he ate it), the toddler required dressing (he seems to think you can’t have a salad without it) and my mom had two servings! Overall it was a simple meal starter and a fun way to have spinach as a side dish. Roasted Red Pepper and Spinach Salad

  • 1 small jar of whole roasted red peppers in water (~9oz)
  • 1 bag of baby spinach (6oz)
  • 1 tbsp whole flaxseeds
  • 1 oz fancy shredded mozzarella cheese
  • 1 tsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp water from the jar of peppers
  • Pinch of Kosher Salt & Pepper

Slice the peppers.

Place the spinach, peppers, flax seeds, and cheese in a large salad bowl.

In a smaller bowl whisk the oil, vinegar, pepper water, sat & pepper to make a dressing.

Top the spinach with the dressing, toss and serve!

I’m counting this as 4 servings, like a side salad. You could, of course add a protein and make it a meal.

Approx Nutritional Information per serving
Servings Amt per Serving
4 About 2 cups
Calories Fat Fiber WWPs
74 4g 2g old: 1 new: 2
Sugar Sat Fat Carbs Protein
0g 1g 5g 4g
Posted in: 1 WWP, 2 WWPP, Dinner Ideas, Food Photos, Lunch Ideas, Salad Ideas, Snack Ideas, Toddler Approved, Vegetarian Ideas
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