Roasted Peppers And Spinach Salad With Pesto Vinaigrette - cooking recipe

Ingredients

1 large red pepper, roasted, peeled, seeded and cut into thin strips
2 cups fresh spinach, washed, torn into bite sized pieces
2 cups romaine lettuce, washed, torn into bite sized pieces
1/4 English cucumber, halved and sliced into thin discs
1 large shallot, sliced thinly
1/4 cup grated parmesan cheese
1 tablespoon oil
1 tablespoon red wine vinegar
1 tablespoon pesto sauce
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper

Preparation

In jar with tight fitting lid, place oil through salt and pepper. Shake well and set aside.
In large bowl, combine the greens. Toss with some of the dressing.
Evenly distribute the salad among 2 salad plates.
Top with peppers, cucumber, shallots.
Drizzle some more of the vinaigrette and add the cheese.
Serve.