Roasted Pepper, Spinach and Feta Salad

Author:Inspired by Sunset Vegetarian, pg. 100
Yield:4 servings


2 tbsp. frozen orange juice concentrate
2 tbsp. white wine vinegar
1 tbsp. minced shallot
1/4 cups olive oil
2 cups lightly packed tender spinach leaves
red peppers, roasted
1 cups fresh basil
8 oz. feta cheese, sliced 1/4 inch thick


  1. Combine orange juice concentrate, vinegar, shallot, and oil in bowl. Mix well. Gently mix in roasted peppers. Cover and let stand for at least an hour.
  2. Remove and discard stems from spinach. Arrange a fourth of the spinach and basil on each plate. Using a slotted spoon, lift peppers from dressing and arrange over spinach mixture, dividing evenly.
  3. Top with cheese and drizzle with remaining dressing. Sprinkle with pine nuts, if desired. Season to taste with pepper.