Roasted Pepper, Spinach and Feta Salad
|Author:||Inspired by Sunset Vegetarian, pg. 100|
|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|
|3||red peppers, roasted|
|1 cups||fresh basil|
|8 oz.||feta cheese, sliced 1/4 inch thick|
- 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.
- 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.
- Top with cheese and drizzle with remaining dressing. Sprinkle with pine nuts, if desired. Season to taste with pepper.