Ingredients:
Serves 6
4 Sliced zucchini
4 Field mushrooms
1 Capsicum (Pepper)
1 Red onion
6 Garlic cloves
2 tbsp Olive or coconut oil
Salt and pepper
Crushed ginger and garlic
2 tbsp balsamic vinegar
1 cup Raw spinach
Instructions:
1. Toss vegetables in a roasting dish with olive oil, salt, pepper, extra garlic and ginger and vinegar. Bake at 175 degrees for around 30 minutes or until vegetables are cooked, but still crunchy.
2. When vegetables are cooked, toss spinach through and serve. This salad goes well with all roasted and barbecued meats, and can be reheated. Top with Olive Oil Aioli
4 Sliced zucchini
4 Field mushrooms
1 Capsicum (Pepper)
1 Red onion
6 Garlic cloves
2 tbsp Olive or coconut oil
Salt and pepper
Crushed ginger and garlic
2 tbsp balsamic vinegar
1 cup Raw spinach
Instructions:
1. Toss vegetables in a roasting dish with olive oil, salt, pepper, extra garlic and ginger and vinegar. Bake at 175 degrees for around 30 minutes or until vegetables are cooked, but still crunchy.
2. When vegetables are cooked, toss spinach through and serve. This salad goes well with all roasted and barbecued meats, and can be reheated. Top with Olive Oil Aioli
Nutrition Information
Serves: 6
Serving size: 1
Calories: 51
Fat: 3.4g
Saturated fat: 0.5g
Carbohydrates: 2.7g
Sodium: 5mg
Protein: 1.6g
Serves: 6
Serving size: 1
Calories: 51
Fat: 3.4g
Saturated fat: 0.5g
Carbohydrates: 2.7g
Sodium: 5mg
Protein: 1.6g
Original Recipe Here
Find out more about the health benefits of spinach here
All the best Jan
A very colourful salad suggestion.
ReplyDeleteThank you.
Nona
Sounds like another great recipe! I love the salad and veggies. Thanks for sharing, enjoy your day!
ReplyDeleteNice and colourful too.
ReplyDeleteMany thanks to Nona, Eileen and Jo for taking time to comment, it's always good to read them.
ReplyDeleteIt is a great looking salad and so tasty ...
All the best Jan