SPINACH FESTIVAL SALAD

Spinach Festival Salad image

I first whipped up this salad for my sister before we headed out for a day of shopping. Now I'm asked to make it for her whenever she comes over.-Malinda Smith, Stone Mountain, Georgia

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 medium sweet yellow pepper
1 medium sweet red pepper
1/2 pound sliced deli turkey, cut into strips
1 package (6 ounces) fresh baby spinach
2 plum tomatoes, sliced
2 green onions, sliced
1/2 cup crumbled tomato and basil feta cheese
3 pepperoncini, sliced
2 tablespoons grated Romano cheese
1 to 2 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
3/4 cup balsamic vinaigrette

Steps:

Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes., Meanwhile, in a salad bowl, combine the turkey, spinach, tomatoes, onions, feta cheese, pepperoncini, Romano cheese, garlic and seasonings., Peel off and discard charred skin from peppers. Remove stems and seeds. Slice peppers; add to salad and toss to combine. Serve with vinaigrette.

Nutrition Facts : Calories 156 calories, Fat 8g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 803mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein.