Side Dishes - Brie & Roasted Red Pepper Salad

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01-10-2001, 08:40 AM
This is from Canadian Living Magazine and is my recipe for testing the week of Jan. 8/01

2 tbsp extra virgin olive oil (I'll just use my regular olive oil)
1 tbsp balsamic vinigar
1 tsp each Dijon mustard and liquid honey (those on Atkins could substitute an artificial sweetener here I suppose) I'm on CALP so I can have the honey for Reward Meal.
Pinch of Salt
Pinch of Pepper
8 cups baby spinach, trimmed
2 roasted sweet red peppers, cored and cut into strips (I'll get the kind already roasted and in a jar)
1/2 cup pecan pieces, toasted
4 oz Brie cheese cut into 1 x 1 x 1/4 inch slices.
In small bowl, whisk together oil, vinegar, mustard, honey, salt and pepper. Place spinach in salad bowl: pour dressing over top and toss to coat. Add red peppers, pecans and Brie cheese. Toss again. Makes 8 servings.
148 cal. 6 gr. carbs per serving.

06-28-2001, 09:12 AM
Just bringing this back up. Works with mesclun mix and walnuts if you can't find pecans. Artificial sweetener works fine too.