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. Prepare the greens and vegetables ahead of time so it is ready to go for dinner. The dressing can be made and kept for several days in the refrigerator.
Tomato Spinach Salad
Red Pepper Dressing
Tip: Hold off adding the dressing to the salad until serving.
To roast a 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.
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