Grilled Vegetable Salad
Grilled Vegetable Salad might be a good recipe to expand your salad repertoire. One portion of this dish contains about 2g of protein, 3g of fat, and a total of 66 calories. This recipe serves 6. For $1.29 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 7 would say it hit the spot. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It is brought to you by Simply Lite Bites. If you have mixed baby greens, avocado, baby bella mushrooms, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 93%, this dish is great. If you like this recipe, you might also like recipes such as Grilled Vegetable Salad, Grilled Vegetable Salad, and Grilled Vegetable Salad.
Servings: 6
Ingredients:
8-10 asparagus spears cut into 2 inch length
1/2 avocado diced
1 container baby bella mushrooms cut up
1 cup cubed butternut squash (Wal-Mart has cut up ones in a bag)
1/2 carrot chopped
1 red pepper sliced thin
10 ounce container mesclun mix
1 cup sweet onion diced
Equipment:
frying pan
bowl
Cooking instruction summary:
1. Spray large skillet with cooking spray. 2. Place all veggies, except salad and avocado, into large skillet and cook on medium heat covered for 10 min, stirring frequnetly. 3.When veggies have a good sweat, uncover them and higher heat to medium high and cook for another 5-10 minutes until water is evaporated and veggies turn a bit brown. 4.In a large bowl, place lettuce then place veggies over top and then place avocado on top of that.5. Serve with your favorite dressing on the side.
Step by step:
1. Spray large skillet with cooking spray.
2. Place all veggies, except salad and avocado, into large skillet and cook on medium heat covered for 10 min, stirring frequnetly. 3.When veggies have a good sweat, uncover them and higher heat to medium high and cook for another 5-10 minutes until water is evaporated and veggies turn a bit brown. 4.In a large bowl, place lettuce then place veggies over top and then place avocado on top of that.
3. Serve with your favorite dressing on the side.
Nutrition Information:
covered percent of daily need
