Warm Vegetable Salad

Warm Vegetable Salad

This is such a great salad for winter when you want a burst of nutrition. The lovely flavours of garlic, balsamic vinegar lift this dish.

CAL P/SERVE
151
kJ P/SERVE
631
FAT P/SERVE
7.8g
CARBS P/SERVE
7.5g
PROTEIN P/SERVE
8.0g
SUGAR P/SERVE
7.4g
SODIUM P/SERVE
31g
FAT
%
2.2%
ENERGY RDI%
7.2%

Add crumbled feta for an even more sumptuous lunch, dinner or side dish.

In the warmer weather, make this for a BBQ as it is still great served cooled. This recipe is low sodium, low sugar, low carb, low fat and low calorie.

Ingredients

  • 1 tbsp. olive oil
  • 1/2 red capsicum, sliced
  • 4 cup mushrooms, quartered
  • 1 zucchini, sliced
  • 1 small eggplant, sliced
  • 1 tomato, quartered
  • 100g fresh baby spinach leaves
  • 1 clove garlic, crushed
  • Sprinkle of dried oregano
  • Salt and pepper to taste
  • Splash of balsamic vinegar

Method

  1. Heat a non-stick frypan with olive oil and cook capsicum, eggplant and zucchini for a couple of minutes.
  2. Add mushrooms, oregano, tomato and garlic, season with salt and pepper; continue cooking for a few more minutes.  Splash a little balsamic vinegar over vegetables, stir then turn off heat.
  3. Add spinach leaves, mix in, the heat will wilt slight the leaves then serve immediately.

Nutrition Table

Servings: 2 Serving size:341g
Average Serve Average 100g
Energy 631 kJ 185 kJ
  151 Cal 44 Cal
Protein 8.0 g 2.4 g
Fat, total 7.8 g 2.3 g
- Saturated 1.3 g 0.4 g
Carbohydrate 7.5 g 2.2 g
- Sugars 7.4 g 2.2 g
Sodium 31 mg 9 mg

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