Home / Recipes / Gluten Free / Keto Vegan Spinach Salad with Greek Dressing
Keto Vegan Spinach Salad with Greek Dressing
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How to Make It
Step 1
Begin by dicing the bell pepper, mushrooms, broccoli, and zucchini as shown. You want small pieces that are all uniform in size. This portion of the recipe takes 10-15 minutes.
Step 2
After preparing the veggies, heat the first amount of olive oil in a large skillet of medium-high heat. Then, toss in the diced veggies.
Step 3
Put a lid on the vegetables, and let them cook for 2-3 minutes – just enough time to tenderize and reduce slightly. Then, stir in the salt; first amount of pepper, garlic and onion powder; and thyme.
Step 4
Leave the lid off the skillet and let the veggies cook for another 3-4 minutes, stirring occasionally. Cook until the veggies get a slightly golden brown crisp to them. Then, set the skillet aside to cool slightly.
Step 5
To make the Greek dressing, whisk together the second amount of olive oil; the dijon mustard; the second amount of pepper and onion powder; minced garlic clove; and Italian seasoning.
Step 6
Lastly, whisk in the red wine vinegar. Transfer the dressing to a serving vessel. Make sure to stir it vigorously before pouring over your salad.
Step 7
To arrange the salad, prepare 1 oz of fresh spinach on a plate. Place ¼ of the cooked veggie mix in the center of the spinach. Then, drizzle 1 fl oz of the dressing over your salad. You can make 4 salads total.
Ingredients
- Red Bell Peppers, Raw – 3-½ ounce
- Mushrooms – 3-½ ounce
- Broccoli, Raw – 2-½ ounce
- Zucchini – 3-½ ounce
- Olive Oil – 2 teaspoon
- Cauliflower Rice – ½ cup, cut pieces
- Salt – 0.5 teaspoon
- Black Pepper – 0.5 teaspoon
- Garlic Powder – 0.25 teaspoon
- Onion Powder – 0.25 teaspoon
- Thyme, Dried – 0.5 teaspoon
- Olive Oil – 2 teaspoon
- Dijon Mustard – 2 teaspoon
- Black Pepper – 0.5 teaspoon
- Onion Powder – 0.25 teaspoon
- Italian Seasoning – 0.5 teaspoon
- Garlic – 1 clove
- Red Wine Vinegar – ½ teaspoon
- Spinach – 4 ounce
