Spinach With Roasted Red Pepper

By Marian Burros

Total Time
20 minutes
Rating
3(8)
Comments
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Ingredients

Yield:2 servings
  • 1pound loose spinach or 10 ounces packaged spinach
  • 1whole roasted red pepper
  • ½teaspoon grainy mustard
  • 1teaspoon rice vinegar
  • 1teaspoon olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

83 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 7 grams protein; 194 milligrams sodium

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.

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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.

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Ratings

3 out of 5
8 user ratings
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