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.
|
|
Tomato Spinach Salad
Red Pepper Dressing
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.
*Recipe courtesy of Red Sun Farms
Bright, crisp sweet peppers mingle with crunchy celery, zingy red onion, and a tangy orange‑dill vinaigrette for a refreshing salad that’s bursting with color and flavor. In just 15 minutes, you’ll have a simple yet memorable dish perfect for salads, snacks, or as a tasty side.
Juicy cherry tomatoes and crisp cucumber meet tender tofu coated in a zesty Thai peanut dressing atop a bed of spinach and rice, finished with crunchy cabbage, carrot, peanuts, and cilantro. This colorful, satisfying bowl packs a perfect balance of textures and bold flavors in just about 20 minutes.