Red Bell Pepper Spinach And Goat Cheese Salad With Oregano Dressing Recipes

SPINACH SALAD WITH GOAT CHEESE AND WALNUTS

Steps:

• In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
• Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
• Serve immediately topped with goat cheese and walnuts.

SPINACH AND ROASTED RED PEPPER SALAD

Steps:

• Quick-roast and peel pepper . Cut roasted peppers into 1/2-inch-wide strips. In a small bowl whisk together honey, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and black pepper. Roasted peppers and vinaigrette may be prepared 2 days ahead and chilled separately, covered.
• In a large bowl toss roasted peppers and spinach with vinaigrette and salt and black pepper to taste.

SUPER EASY SPINACH AND RED PEPPER SALAD

Steps:

• In a large bowl, mix the baby spinach, red bell pepper, and Parmesan cheese.
• In a small bowl, mix the olive oil and rice vinegar. Toss with the baby spinach mixture, and serve.

ROASTED BEET, RED ONION, & GOAT CHEESE SALAD WITH HONEY-OREGANO VINAIGRETTE

Steps:

• Preheat the oven to 425 degrees.
• Scrub the beets with a vegetable brush and wrap each one in foil. Place on a cookie sheet to catch the juices and roast in the oven for about 50 minutes until tender.
• Unwrap the beets and place them in a medium bowl. Cut into 1-inch pieces right in the bowl, touching the beets minimally as they'll stain your fingers and everything else (which is why it's easiest to cut them right in the bowl instead of on a cutting board).
• Whisk together the honey, Dijon mustard, apple cider vinegar, olive oil, and chopped fresh oregano. Season to taste with salt and pepper.
• Pour half the vinaigrette over the beets and gently toss. Cover and chill in the refrigerator for at least an hour and up to 24 hours.
• Swish red onion in a bowl of cold water and rinse to remove any bitterness. Add more water and a few cubes of ice. Refrigerate for an hour or so.
• Toss greens in remaining vinaigrette and divide between four separate places. Top with beets and add a coin of goat cheese. Sprinkle with red onion and top with a sprinkling of fresh ground pepper and a few extra bits of fresh oregano, if you have it.

WARM SPINACH, MUSHROOM, AND GOAT CHEESE SALAD

Steps:

• Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bell pepper to drippings in skillet; sauté 2 minutes. Using slotted spoon, transfer bell pepper to large bowl. Add mushrooms to same skillet and sauté until tender and beginning to brown, about 4 minutes. Add mushrooms to bowl with bell pepper and reserve skillet. Add spinach and onion to same bowl.
• Add oil, vinegar, and sugar to reserved skillet; bring to boil, whisking until sugar dissolves. Season dressing with salt and pepper. Toss salad with enough warm dressing from skillet to coat. Divide salad among 4 plates. Sprinkle with goat cheese.

RED BELL PEPPER AND CHEDDAR CHEESE SALAD

Steps:

• Preheat oven to 375°F. Place onion and garlic in small baking dish. Drizzle with oil. Bake until soft, stirring occasionally, about 50 minutes. Cool.
• Meanwhile, char peppers over gas flame or under broiler until blackened on all sides. Cool 10 minutes. Peel and seed peppers; pat dry. Place all ingredients except chives in processor. Puree until almost smooth. Transfer to bowl. Stir in chives. Season with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.)

RED BELL PEPPER, SPINACH, AND GOAT CHEESE SALAD WITH OREGANO DRESSING

Steps:

• Whisk oil, lemon juice, and oregano in large bowl to blend. Season to taste with salt and pepper. Add spinach, bell peppers, celery, goat cheese, and red onion to dressing; toss to coat. Divide salad among 4 plates and serve.