Roasted Red Pepper and Spinach Salad

Recipe for Roasted Red Pepper and Spinach Salad
Margo Letourneau


3/4 cup olive oil
1/4 cup lemon juice
1/4 cup red-wine vinegar
1 clove garlic, minced
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
3 red bell peppers, roasted
1 pound fresh spinach, washed and trimmed
1 medium zucchini, thinly sliced
1/2 cup sliced scallions, white part only


Combine the olive oil, lemon juice, vinegar, garlic, salt, sugar, and crushed pepper flakes in a jar with a lid and shake well to combine.

Slice the roasted red bell peppers into thin strips. Dry the spinach thoroughly and tear into bite-size pieces. In a large salad bowl, combine the roasted red peppers, spinach, zucchini, and scallions.

Before serving, toss with dressing.


Makes 6 servings.

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