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Wednesday, 8 July 2015

Roast Vegetable Salad With Spinach


This is a great barbecue salad or replacement for traditional roasted vegetables.


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

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

Original Recipe Here

Find out more about the health benefits of spinach here 

All the best Jan


Anonymous said...

A very colourful salad suggestion.
Thank you.


eileeninmd said...

Sounds like another great recipe! I love the salad and veggies. Thanks for sharing, enjoy your day!

Jo said...

Nice and colourful too.

Lowcarb team member said...

Many thanks to Nona, Eileen and Jo for taking time to comment, it's always good to read them.
It is a great looking salad and so tasty ...

All the best Jan