Roasted Peppers and Spinach Salad With Pesto Vinaigrette

Name: Roasted Peppers and Spinach Salad With Pesto Vinaigrette
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 1 teaspoon dijon mustard; 0 english cucumber, halved and sliced into thin discs; 1 Tbsp oil; 59 milliliters grated parmesan cheese; 0 teaspoons pepper; 1 Tbsp pesto sauce; 1 large red pepper, roasted, peeled, seeded and cut into thin strips; 1 Tbsp red wine vinegar; 473 milliliters romaine lettuce, washed, torn into bite sized pieces; 0 teaspoons salt; 1 large shallot, sliced thinly; 473 milliliters fresh spinach, washed, torn into bite sized pieces

Roasted Peppers and Spinach Salad With Pesto Vinaigrette might be just the side dish you are searching for. This recipe serves 2. Watching your figure? This gluten free recipe has 191 calories, 8g of protein, and 14g of fat per serving. If you have parmesan cheese, shallot, pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 20 minutes.