Spinach and Roasted Red Pepper Salad

1. 1

   Quick-roast and peel pepper .

2. 2

   Cut roasted peppers into 1/2-inch-wide strips.

3. 3

   In a small bowl whisk together honey, mustard, and vinegar.

4. 4

   Add oil in a slow stream, whisking until emulsified, and season with salt and black pepper.

5. 5

   Roasted peppers and vinaigrette may be prepared 2 days ahead and chilled separately, covered.

6. 6

   In a large bowl toss roasted peppers and spinach with vinaigrette and salt and black pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.