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Spinach Salad with Yellow Pepper Dressing

Spinach Salad with Yellow Pepper Dressing
YIELDS
4 servings

The roasted yellow peppers in the dressing gives this salad a sweet balance in flavour and vibrant yellow colour!

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Ingredients

1
yellow pepper roasted, peeled and pureed
8
cippolini, roasted, roughly chopped
cup extra virgin olive oil (75 ml)
¼
cup apple cider vinegar (60 ml)
1
tsp Dijon mustard (5 ml)
Coarse salt and freshly ground pepper
1
tsp sugar (5 ml)
6
cup baby spinach (loosely packed), washed (1.5 litres)
Handful grape tomatoes or cherry tomatoes, halved
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Directions

Step 1

Preheat oven to 375 degrees F.

Step 2

Roast whole pepper and cipollini onions in middle rack of oven until browned, about 20-25 minutes, turning often. Transfer to bowl and cover with plastic wrap. Let pepper sweat for 5 minutes (the sweating will help remove the skin). Peel skin. Remove seeds.

Step 3

Chop cippolini onion and set aside.

Step 4

Add roasted pepper to food processor. Puree until smooth. Add sugar, salt and pepper, Dijon, cider vinegar and olive oil. Puree to combine.

Step 5

Combine spinach, cipollini and tomatoes in large bowl. Toss salad with ½ the dressing and serve. Reserve remaining dressing to drizzle on top.

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