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Ingredients
-2 red bell peppers, halved and seeded
-2 bunches large leaf spinach, stemmed and sliced thinly lengthwise
-12 pitted Kalamata olives, quartered
-4 ounces Feta cheese, diced
-4 tablespoons pine nuts, toasted
-Garlic Lemon Dressing
-4 tablespoons chopped parsley
Directions
Heat broiler. Place bell peppers cut side down on baking sheet. Broil peppers until skins turn black. Immediately place in brown paper bag and seal to trap steam to help remove roasted skins off peppers easily. Peel and cut into strips and set aside.
In a large bowl, toss spinach, roasted peppers, olives, cheese, and nuts with dressing.
Divide among 4 plates and sprinkle generously with chopped parsley.
Garlic Lemon Dressing
-8 cloves garlic, roasted
-Juice of 1 lemon
-1 cup light olive oil
-2 tablespoons honey
-Salt and pepper
-2 tablespoons chopped parsley
In a blender, combine garlic, lemon juice, oil, and honey. Pulse, turning blender on and off, to emulsify. Season with salt and pepper, add parsley, and pulse again. (Makes about 1 1/4 cups)
-2 red bell peppers, halved and seeded
-2 bunches large leaf spinach, stemmed and sliced thinly lengthwise
-12 pitted Kalamata olives, quartered
-4 ounces Feta cheese, diced
-4 tablespoons pine nuts, toasted
-Garlic Lemon Dressing
-4 tablespoons chopped parsley
Directions
Heat broiler. Place bell peppers cut side down on baking sheet. Broil peppers until skins turn black. Immediately place in brown paper bag and seal to trap steam to help remove roasted skins off peppers easily. Peel and cut into strips and set aside.
In a large bowl, toss spinach, roasted peppers, olives, cheese, and nuts with dressing.
Divide among 4 plates and sprinkle generously with chopped parsley.
Garlic Lemon Dressing
-8 cloves garlic, roasted
-Juice of 1 lemon
-1 cup light olive oil
-2 tablespoons honey
-Salt and pepper
-2 tablespoons chopped parsley
In a blender, combine garlic, lemon juice, oil, and honey. Pulse, turning blender on and off, to emulsify. Season with salt and pepper, add parsley, and pulse again. (Makes about 1 1/4 cups)
