Spinach Salad with Spiced Walnuts and Fire Roasted Red Bell Pepper

Spinach Salad with Spiced Walnuts and Fire Roasted Red Bell Pepper
INGREDIENTS
1 Medium Red Bell Pepper
¼ small Red Onion, thinly sliced
6 Cups Baby Spinach Leaves, loosely packed
1/2 Cup raw unsalted Walnuts, chopped
1 tsp freshly squeezed Lime juice
Pinch (⅛) tsp granulated Garlic (or approx. ½ clove Fresh Garlic)
Pinch (⅛) tsp Chili Powder
Pinch (⅛) tsp Sea Salt
½ Tsp Olive Oil
3 tsp fresh Cilantro, minced
DIRECTIONS
Start by cleaning and drying the Spinach. All Vegetables and Herbs should be well-cleaned to remove all dirt.
Preheat the grill to high. Place the Bell Pepper directly on the grill and cook for 10 to 15 minutes, turning frequently. Cook until the skin is charred black. Transfer the pepper to a plastic or paper bag, close the bag, and set aside for 15 minutes. When the pepper is cool enough to handle, peel off the charred skin and discard the seeds, stem and white membrane. Slice the pepper into thin (1-inch) strips, and set them aside.
If using an indoor stove, do the following instead: Heat a dry, heavy-bottomed skillet over medium heat on the stove-top and toast the Walnuts for about 5 minutes, shaking the pan frequently until the Walnuts are golden brown.
Once toasted, place the Walnuts in a small bowl and toss with the Lime juice while they are still warm.
Sprinkle on the Garlic, Chili Powder, and ⅛ tsp of Sea Salt. Toss to distribute evenly and set aside. Toss together the Spinach, Onion and Orange juice mixture. Distribute evenly among 2 chilled plates or bowls. Top the Spinach with the Bell Pepper strips and sprinkle with the Spiced Nuts. Grind a little Black Pepper on each one, and sprinkle evenly with the Cilantro. I'm going to use Annie's Lemon & Chive dressing (Vinegar Free)
Serve Immediately.