Tomato Spinach Salad with Red Pepper Dressing

Salads are one of the best ways to load up on fresh vegetables. This salad is a great example. The extra flavor from the roasted red pepper in the dressing gives peppers a fun twist.

Ingredients

Tomato Spinach Salad

2 cups spinach
2 cups lettuce or baby greens
1 GREENHOUSE tomato, cut into chunks
1 GREENHOUSE red pepper, seeded
1 orange, peeled
1 cup GREENHOUSE cucumber slices, cut in semi circles
¼ cup sundried tomatoes
½ cup feta cheese, cut into small chunks

Red Pepper Dressing

1 roasted red pepper, cut in small pieces
1 tbsp white onion, chopped into small pieces
2 tbsp olive oil
1 ½ tbsp apple cider vinegar
1 tbsp fresh parsley, chopped
½ tsp mustard
1 tsp raw honey
sea salt (or table salt) and pepper to taste

DIRECTIONS

Place the spinach, lettuce greens, red pepper, and tomatoes into a bowl.
Peel the orange apart into wedges and cut the wedges into three pieces. Remove any seeds. Add to the bowl along with the cucumber slices, sundried tomatoes, and the feta cheese.
Make the red pepper dressing by placing all the ingredients in a blender and blend until smooth.
Pour the dressing on the salad and toss. Adjust to taste with sea salt and pepper, if needed. Serve.

Chef’s Tip

Hold off adding the dressing to the salad until serving.

To roast your own red pepper: Cut the red pepper in half and remove the seeds. Flatten the two pieces of red pepper and place on a tray. Put the tray under the broiler and blacken the skin. Let cool and peel off the skin. Use as directed in the recipe.