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Prep Time
10 mins
Total Time
30 mins
Serves
4

Ingredients

1 pkg
sweet bell peppers (3 peppers)
1 tbsp
olive oil
15 mL
1 tbsp
pesto
15 mL
1 tbsp
red wine vinegar
15 mL
1 1/2 tsp
Dijon mustard
7 mL
1/4 tsp
each salt and pepper
1 mL
1 cup
baby spinach
250 mL
1/2
English cucumber, sliced into half moons (and seeded, if desired)
1
large shallot, thinly sliced
1/4 cup
shaved Asiago cheese
60 mL

Method

Step 1
Preheat broiler. Place peppers in metal pan or on foil and roast under the broiler, turning occasionally, until skins are lightly charred. Remove peppers to a bowl and cover with plastic wrap to let steam 10 min. Reserve the liquid that collects in the bowl. Peel and seed peppers and slice into 1-in. (2.5 cm) strips. Set aside.
Step 2
To make dressing, in a small bowl, whisk the olive oil, pesto, vinegar, mustard, salt and pepper with 2 tbsp (30 mL) of the reserved juices from the roasted peppers.
Step 3
Arrange spinach on a platter. Toss the peppers with half the dressing and arrange on the spinach. Add the cucumber and shallot and drizzle with remaining dressing. Garnish with shaved Asiago cheese and serve.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1 cup/250 mL
Calories:
120
Fat:
8 g
Saturated Fat:
2 g
Carbs:
10 g
Fibre:
2 g
Cholesterol:
5 mg
Protein:
4 g
Sodium:
270 mg