Sauteed Fall Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
Spinach, fresh, 4 cup (remove)Olive Oil, 1 1tsp (remove)Garlic, 1 tsp (remove)Onions, raw, 1 cup, sliced (remove)Cauliflower, raw, 2 cup (remove)*365 Organic Diced Tomatoes, 2 cup (remove)*Bush Red Beans ( 1/2 cup), 4 serving (remove)*Albertson's - Red Wine Vinegar, 2 tbsp (remove)Basil, 1 tbsp (remove)Pepper, black, 1 dash (remove)
jPlace spinach in a large salad bowl and set aside. Place olive oil in nonstick skillet and het over medium-high heat. Add the garllic and onion and saute until golden, about 2 minutes. Add the cauliflower and saute for 2 min. Add 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.
Number of Servings: 4
Recipe submitted by SparkPeople user GRANNY2.
Number of Servings: 4
Recipe submitted by SparkPeople user GRANNY2.
Nutritional Info Amount Per Serving
- Calories: 211.9
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 863.7 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 11.4 g
- Protein: 11.1 g
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