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E Henshaw
Spinach salad with roasted bell pepper, feta and walnuts
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Ingredients
Directions
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Mix the ingredients for the dressing and season with salt and pepper.
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Rub the skin off the pieces of paprika and cut into strips.
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Remove thick and long stalks from the spinach and mix the vegetables in a bowl with the paprika, feta and the dressing.
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Spread over four plates and sprinkle with walnuts.
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Tasty with brown bread and aioli.
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Nutrition
280Calories
Sodium0% DV0g
Fat37% DV24g
Protein16% DV8g
Carbs2% DV5g
Fiber0% DV0g
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