Brie and Roasted Red Pepper Salad

Name: Brie and Roasted Red Pepper Salad
Prep time: 15 min
Total time: 15 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon Dijon mustard; 1 teaspoon honey; salt, to taste; pepper, to taste; 8 cups Baby Spinach, trimmed; 2 red peppers, roasted, cut in strips; 1/2 cup pecan pieces, toasted; 4 ounces brie cheese, thinly sliced

⏱ 15 mins 🍽 8 serving(s) 🏷 Spinach

This fresh salad combines tender baby spinach with a homemade balsamic vinaigrette. It is topped with strips of roasted red pepper, slices of creamy brie cheese, and crunchy toasted pecan pieces for a delightful mix of textures and flavours. Perfect as a light meal or side dish, it comes together quickly for a simple yet impressive result.

Ingredients

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
salt, to taste
pepper, to taste
8 cups Baby Spinach, trimmed
2 red peppers, roasted, cut in strips
1/2 cup pecan pieces, toasted
4 ounces brie cheese, thinly sliced

Method

Combine the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a bowl, whisking them together.
Transfer the trimmed baby spinach into a large salad bowl.
Drizzle the prepared dressing over the spinach and toss the leaves until they are evenly coated.
Introduce the roasted red pepper strips, toasted pecan pieces, and thinly sliced brie cheese to the bowl, then toss the salad once more to combine.
Enjoy the salad straight away for the best texture.

Nutrition (per serving)

Sodium121900 mg

Recipe details

CategorySpinach

AuthorHag chef