Sauteed Fall Salad

Total Preparation & Cooking Time: 20 minutes (10 min Prep, 10 min Cook)
Serving Size: Serving Size: 2 cups. Serves: 4
Cooking Tips: If you don\'t have fresh basil, use 1 tsp dried basil and 1 tsp dried oregano and add them at the beginning of the recipe.

Try this warm salad when you want a pick me up that contains soluble fiber, minerals and phytochemicals to keep your heart healthy. Include pasta or brown rice and you have a meal by itself.

4 cups ready-to-serve fresh spinach
1 tsp olive oil
1 tsp minced garlic
1 cup sliced onion
2 cups chopped cauliflower
2 cups diced tomatoes
2 cups cooked small red beans, drained and rinsed
2 Tbsp red wine vinegar
1 Tbsp water
1 Tbsp fresh minced basil
fresh cracked black pepper

Place spinach in a large salad bowl and set aside. Place olive oil in nonstick skillet and heat over medium-high heat. Add the garlic and onion and saute until golden, about 2 minutes. Add the cauliflower and saute for 2 minutes. Add the rest of the ingredients and stir until heated through, about 2 or 3 minutes. Pour the heated beans and veggies over the spinach and serve. This salad also goes well over pasta or brown rice.

If you don’t have fresh basil, use 1 tsp dried basil and 1 tsp dried oregano and add them at the beginning of the recipe.

Nutritional Information
Serving Size: 2 cups
Servings Per Recipe: 4
Amount Per Serving
Calories168
Total Fat2g
Saturated Fat0.6g
Trans Fat0g
Cholesterol
Sodium135mg
Carbohydrates30g
Dietary Fibre12g
Sugars0g
Protein10g
Vitamin A6811iu (136%)
Vitamin C62mg (103%)
Calcium38mg (3%)
Iron1mg (5%)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Top
Grab Your Free Shaker with all orders over £75