Greens Salad with Roasted Peppers

Notes: Greens Restaurant roasts the red peppers on-site, but canned ones work well.

Yield: Makes 6 to 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 137
  • Calories from fat: 61%
  • Protein: 4.1g
  • Fat: 9.2g
  • Saturated fat: 1.9g
  • Carbohydrate: 11g
  • Fiber: 1.8g
  • Sodium: 231mg
  • Cholesterol: 3.2mg


  • 1 cup canned roasted red peppers
  • About 1/4 cup extra-virgin olive oil
  • About 3 tablespoons balsamic vinegar
  • 1 clove garlic, minced
  • 10 to 12 niçoise or calamata olives
  • 8 to 12 baguette slices (about 1/4 in. thick)
  • 1/2 cup thinly sliced mild red onion
  • 10 cup (about 10 oz.) spinach leaves, rinsed and drained
  • 2 cups (about 2 oz.) frisée or curly endive, rinsed and drained
  • Salt
  • 1/3 cup fresh-grated parmesan cheese


  1. 1. Cut peppers into 1/4-inch-wide strips and put in a wide salad bowl. Add 1 teaspoon olive oil, 3 tablespoons vinegar, garlic, and olives; mix.
  2. 2. Brush baguette slices lightly on 1 side with olive oil (about 1 tablespoon total). Lay oiled side up in a 10- by 15-inch pan. Bake in a 375° oven until lightly toasted, about 8 minutes; cool on a rack.
  3. 3. To bowl, add onion, spinach, and frisée; mix, and season to taste with more vinegar and salt.
  4. 4. Heat 2 tablespoons oil in a 6- to 8-inch frying pan over high heat, about 1 minute. Pour over salad and mix. Add cheese and baguette slices; mix again.
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