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Roasted Red Pepper and Pine Nut Salad

Photo: Jennifer Causey
Total time 20 mins
Yield

Serves 4 (serving size: about 1 cup)

Spring mix, a blend of small, tender lettuces, is an ideal base for side salads with a more delicate profile (think herbs, berries, and nuts rather than croutons, pungent cheeses, or big, crunchy vegetables). This Mediterranean version would be a perfect side for citrus-and-herb baked chicken and Greek-style roasted potatoes.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • 1 1/2 teaspoons chopped fresh oregano
  • 2 cups loosely packed spring mix
  • 2 cups loosely packed baby spinach
  • 1/2 cup bottled roasted red bell peppers, drained and chopped
  • 2 1/2 tablespoons toasted pine nuts
  • 2 tablespoons crumbled feta cheese

Nutrition Information

  • calories 118
  • fat 11.6 g
  • satfat 2 g
  • monofat 6.2 g
  • polyfat 2.8 g
  • protein 2 g
  • carbohydrate 2 g
  • fiber 1 g
  • cholesterol 4 mg
  • iron 1 mg
  • sodium 170 mg
  • calcium 47 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine oil, vinegar, salt, red pepper, and oregano in a large bowl, stirring with a whisk. Add spring mix, spinach, and roasted bell peppers; toss gently to coat. Sprinkle salad with pine nuts and crumbled feta.