Ingredients40 m servings 107 cals
- Preheat the oven broiler.
- Brush the pepper with the oil, and place on a baking sheet. Broil, turning occasionally, until black splotches appear on all sides. Remove from heat, and wrap tightly in plastic. Set aside for 15 minutes. Remove seeds and pulp, and chop.
- In a large bowl, toss together the roasted red pepper, romaine lettuce, spinach, tomatoes, mushrooms, sprouts, and raspberry vinaigrette.
Per Serving: 107 calories; 2.1 g fat; 20.8 g carbohydrates; 3.3 g protein; 0 mg cholesterol; 612 mg sodium. Full nutrition
ReviewsRead all reviews 9
A wonderful salad. I didn't do the pepper (cuz I was really short on time), and substituted for a few ingredients (like mushrooms), but that's the beauty of this colorful dish - you can add diff...
Spring Delight Salad Haiku: "It IS delightful. Vibrant colors and textures. But still needs some crunch." I loved the easy elegance of this salad, and the only change that I made was to swap ras...
Great recipe. Instead of using plastic wrap, I used a brown paper bag. Let the pepper "sweat" in the bag for 10-15 minutes and the skin will peel right off.
I used an organic spring mix for this salad instead of romaine lettuce and sliced baby bella mushrooms. I made my own italian balsamic dressing to toss with this instead of raspberry vinaigrette...
I loosely followed the recipe for ease and to suit my tastes. I took the easy way out and didn't roast the peppers and I'm sure the salad would have been better if I had. I am neither a fan of...
I made a version of this recipe with what I had on hand and needed to use. I used yellow and orange bell peppers along with mixed greens and red leaf lettuce. I didn’t have time to roast the p...
Great salad, easily adaptable to what you have on hand and your own personal preferences. I like a good bite to my salad so I added red onion and I don't like mushrooms so I omitted them, but ot...