Spring Delight Salad Recipe - Allrecipes.com
Spring Delight Salad Recipe
  • READY IN 40 mins

Spring Delight Salad

Recipe by  

"This is a very elegant looking but extremely easy to make salad. Beautiful colors."

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Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    40 mins


  1. Preheat the oven broiler.
  2. Brush the pepper with the oil, and place on a baking sheet. Broil, turning occasionally, until black splotches appear on all sides. Remove from heat, and wrap tightly in plastic. Set aside for 15 minutes. Remove seeds and pulp, and chop.
  3. In a large bowl, toss together the roasted red pepper, romaine lettuce, spinach, tomatoes, mushrooms, sprouts, and raspberry vinaigrette.
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Reviews More Reviews

Feb 23, 2005

A wonderful salad. I didn't do the pepper (cuz I was really short on time), and substituted for a few ingredients (like mushrooms), but that's the beauty of this colorful dish - you can add different things. I also put in a bit of seed and dried fruit mix. A keeper!

Dec 05, 2012

Great recipe.


10 Ratings

May 31, 2011

Spring Delight Salad Haiku: "It IS delightful. Vibrant colors and textures. But still needs some crunch." I loved the easy elegance of this salad, and the only change that I made was to swap raspberry vinaigrette for balsamic vinaigrette. Otherwise, stayed true to the recipe and definitely enjoyed it, but I think next go-around, I'll need to add something w/ a little bite to it, like red onion, toasted walnuts, or cucumbers. But I have to say that I love any recipe that has alfalfa sprouts in it!

Dec 05, 2012

Great recipe. Instead of using plastic wrap, I used a brown paper bag. Let the pepper "sweat" in the bag for 10-15 minutes and the skin will peel right off.

May 11, 2012

I used an organic spring mix for this salad instead of romaine lettuce and sliced baby bella mushrooms. I made my own italian balsamic dressing to toss with this instead of raspberry vinaigrette (my family dosen't care for sweet dressings). I just LOVED the combination of vegetables in this salad--roasting the bell pepper was a stroke of genius. I think next time, I'll make two large roasted bell peppers for this salad instead of one.

Feb 24, 2015

I loosely followed the recipe for ease and to suit my tastes. I took the easy way out and didn't roast the peppers and I'm sure the salad would have been better if I had. I am neither a fan of alfalfa sprouts nor raspberry vinaigrette. That said, I omitted the sprouts and used a homemade lemon vinaigrette instead. This was light, colorful and refreshing; aptly named.

Mar 28, 2012

I made a version of this recipe with what I had on hand and needed to use. I used yellow and orange bell peppers along with mixed greens and red leaf lettuce. I didn’t have time to roast the peppers, but just chopped them and threw them in. They added a nice crispy crunch to this salad, which I thought was a plus. I used grape tomatoes and skipped the alfalfa sprouts because I didn’t have any. I made a small batch of Our Favorite Balsamic Vinaigrette, also from this site, for the raspberry vinaigrette. This had a nice mix of flavors and was very colorful! I would make it again!

Apr 04, 2015

Great salad, easily adaptable to what you have on hand and your own personal preferences. I like a good bite to my salad so I added red onion and I don't like mushrooms so I omitted them, but otherwise kept it as written. Good stuff, thanks for sharing!


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  • Calories
  • 107 kcal
  • 5%
  • Carbohydrates
  • 20.8 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.1 g
  • 3%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 612 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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