"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Brie and Roasted Red Pepper Salad Recipe

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This recipe for Brie and Roasted Red Pepper Salad, by , is from The Heinrichs Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eldon and Verda Heinrichs
Added: Tuesday, June 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp liquid honey
pinch each salt and pepper
8 cups baby spinach, trimmed
1/2 cup pecan pieces, toasted
2 roasted sweet red peppers
4 oz Brie cheese

Directions:
Directions:
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. Core red peppers and cut into strips. Cut Brie into 1x1x1/4" slices. Add red peppers, pecans and Brie cheese to spinach. Toss again. Serves 8.

Number Of Servings:
Number Of Servings:
8

 

 

 

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