Spinach Red Pepper Salad With Brie Cheese Recipes

BRIE AND ROASTED RED PEPPER SALAD

Steps:

• Whisk together oil, vinegar, mustard, honey, salt and pepper.
• Place spinach in a salad bowl.
• Pour dressing over top and toss to coat.
• Add red peppers, pecans, and Brie cheese, toss again.
• Serve immediately.

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.

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.

SPINACH & RED PEPPER SALAD WITH BRIE CHEESE

Steps:

• Whisk together the oil, mustard,vinegar, honey, salt& pepper.
• Place spinach in a salad bowl and just before serving pour in the dressing and toss.
• Add red peppers, pecans& brie toss again and serve immediately.

SPINACH ROULADE WITH CREAM CHEESE & PEPPERS

Steps:

• Preheat the oven to 400 degrees F (200C). Line a 9x13-inch shallow-sided baking sheet with waxed paper to extend slightly up the sides.
• Place the spinach in a pan with just the water that clings to its leaves after washing. Cook over moderate heat until tender: 7-10 minutes. Drain.
• Put the spinach, butter, and egg yolks in a blender, and work until smooth. Transfer to a lare bowl, and season with nutmeg, salt, and pepper.
• In a separate bowl, shisk the egg whites until they are stiff. Fold the egg whites into the spinach mixture using a metal spoon, then pour the spinach and egg-white mixture into the prepared pan, smoothing it to the edges.
• Sprinkle 2 tbsp of the Parmesan cheese over the roulade. Bake the roulade until just firm and spongy in the center: 12-15 minutes.
• Place a piece of waxed paper large enough for the roulade next to the oven, and sprinkle it with the remaining Parmesan. Remove the waxed paper that was used to line the pan from the top.
• Place the pepper under a hot broiler, shiny side up, until the skin blisters and turns black. Allow to cool. Tear off the papery skin, and remove and discard the stalk and seeds. Cut into strips.
• Beat the cream cheese with enough milk to make it spreadable, then cover the roulade with it. Arrange the red pepper over the top in widel spaced stripes, then roll up the roulade from one of the short sides.
• Place the roulade with the seam underneath so it cannot unroll. Trim the ends, and if desired, sprinkle the top with freshly grated Parmesan.

STIR FRIED SPINACH WITH BAKED BRIE CHEESE SALAD

Steps:

• To Make Garnish: In bowl, toss all ingredients together well; cover and refrigerate until serving.
• To Make Spinach and Brie: Wash and stem spinach and dry thoroughly; set aside.
• Cut brie in half crosswise so you have two thin discs, then cut each disc into 6 pie shaped sections; place on a baking sheet sprayed with cooking spray.
• Preheat oven to 350.
• Heat oils in lge skillet; add garlic, red pepper, s& p.
• Stir fry about 2 minutes.
• Place brie in oven.
• add spinach to skillet and toss rapidly so they get coated with the mixture; you want spinach warm, but not completely wilted.
• Arrange spinach mixture on serving platter; transfer brie wedges, cut side up, to tops of spinach; Top with Garnish.

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.

SAUTEED SPINACH AND PEPPERS

Steps:

• In a large skillet, heat oil over medium-high heat. Add red pepper; cook and stir for 1 minute. Add onion and garlic; cook 1-1/2 minutes longer or until onion is tender. Add remaining ingredients; cook and stir for 1-2 minutes or until spinach is just wilted.