Roasted Peppers and Spinach Salad With Pesto Vinaigrette
20 mins (prep 15, cooking 5)
12 ingredients
2 servings
Taken from Sobeys Inspired magazine Spring 2011 with adjustments. You can use yellow or orange peppers if you prefer. I cut the original recipe back to serve two, but didn't change the dressing amounts, so you will have some leftover. Prep time does not include roasting of the pepper.

Categories:  salad , for-1-or-2 , greens , <-30-mins , quick , number-of-servings , spinach , vegetarian , vegetable , time-to-make ,
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Serving Size (256.66 g)
Servings 2
Amount per Serving
Calories 109.56 Calories from Fat 73.89
% Daily Value *
Total Fat 8.21g 25.26%
Saturated Fat 0.96g 9.57%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 192.85mg 16.07%
Total Carbohydrate 8.15g 5.43%
Dietary Fiber 5.13 g 41.05%
Sugars 2.84 g %
Protein 3.05g 12.21%
Vitamin A 20609.61IU% Vitamin C 9.6mg%
Calcium 80.86mg% Iron 2.41mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh spinach, large shallot, grated parmesan cheese, pesto sauce