Salad with roasted peppers and spinach
Ingredients
Features
Description
Preheat the grill. Put the peppers on a baking peel up. Bake for 6-8 minutes under the grill until charred skins. Put in a plastic bag, seal and allow to cool. When the peppers have cooled, peel will be removed easily. Cut the flesh into pieces.
Divide salad on leaves. Put in a bowl, add the spinach and peppers. Stir.
Filling. Combine all ingredients for the filling in the pot with screw cap. Season with salt and black pepper. Close and shake. Drizzle salad dressing before you bring to the table.
Note
If no, use 400g canned peppers pemento.
Translated by site: wday.ru
