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prep time
25 min
cook time
6 min
ready time
31 min
Keto Vegan Spinach Salad with Greek Dressing
This salad is made up of an assortment of fresh vegetables that all compliment each other very nicely! Without any meat or dairy, it can be difficult to get protein. Thankfully, the mushrooms and dark leafy greens here will make up for the lack. An oily, Greek dressing adds just a little tang and some extra fat. For a wilted spinach salad, enjoy the recipe hot! It also makes for an excellent cold salad.
Jessica L.
Net Carbs
4.1 g
Fiber
2.9 g
Total Carbs
7.2 g
Protein
3.2 g
Fats
5.2 g
80 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 7
31 min
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.
Comments
losille 3 years ago
Good flavor. Perfect for summer days.
delz 4 years ago
It seems a lot of calories for 1 serve
Faithfull 4 years ago
Is the second amount of onion powder correct .12 ? Or should it be .25?
recipewriter 4 years ago
Yes. .12 = 1/8 tsp.
Thinkpink1969 4 years ago
I too am wondering what to do with the cauliflower rice?
recipewriter 4 years ago
Include it with the diced veggies cooked in your pan.
Sabaniaki 5 years ago
I can't find where you added the cauliflower rice. Should it be added with the rest of the veggies?
recipewriter 4 years ago
Yes the cauliflower rice is included in the 'diced veggies'
Su 6 years ago
Extremely colourful, delicious & satisfying. Thx for sharing.