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

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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