Spinach With Roasted Red Pepper

By Marian Burros

Published June 24, 1997

Total Time
20 minutes
Rating
3(8)
Comments
Read comments

Featured in: A Sauce With Lamb Is Nice With Rice (or Even Pasta)

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:2 servings

  • 1 pound loose spinach or 10 ounces packaged spinach

  • 1 whole roasted red pepper

  • ½ teaspoon grainy mustard

  • 1 teaspoon rice vinegar

  • 1 teaspoon olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

11 grams carbs; 83 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 5 grams fiber; 194 milligrams sodium; 7 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Wash spinach and remove tough stems.

  2. Step 2

    Steam the spinach in the water clinging to its leaves.

  3. Step 3

    Rinse the pepper, and cut into julienne strips.

  4. Step 4

    In a serving bowl, whisk together the mustard, vinegar and oil.

  5. Step 5

    Drain spinach thoroughly, and mix with red pepper and dressing.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

3 out of 5
8 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.