5-Minute Garden Salad

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One thing that I love about vegetables is that they don’t have to be complicated in order to taste good… they just naturally do.  Sure, if you have time, you can do something really fancy with them but most of the time that isn’t realistic for a lot of us.  Years ago I used to think that eating raw vegetables was the only easy way to incorporate them into my diet, as cooking vegetables seemed too time consuming, messy and complicated to do on a regular basis.  I was so wrong!

You see, once you develop a few strategies to have in your back pocket,you’re good to go in times of need. One of my favorite salads to make when time is limited is this 1-skillet salad concept.  I throw a bunch of veggies in a skillet and let them cook for a few minutes.  While the vegetables are cooking, I usually cut up an apple and get some mixed greens ready.  Sooner than you know it, the vegetables have sauteed perfectly and you have a healthy lunch.

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Here is what I did yesterday when time was of the essence!  Such simple ingredients, beautiful colors and a nice garden-y taste.

What will you need?

2 cups mixed greens

1 small zucchini, grated

5 crimini mushrooms, sliced

1 small tomato, chopped

Olive oil, ground pepper, 1 tsp balsamic vinegar and a pinch of garlic powder

How do you make it?

In a small skillet, start cooking your grated zucchini and mushrooms with some olive oil, black pepper and a pinch of garlic powder.

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When the vegetables have started to get golden, reduce the heat slightly and fold in the chopped tomato with a splash of balsamic vinegar.  Allow to cook for about a minute.

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Meanwhile, plate your mixed greens.

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Add your warm garden vegetable mixture over the top…

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And you’ve got a gorgeous and interesting lunch in about 5 minutes.  Remember to sit down to enjoy it!

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Comments

  1. This is a great reminder how easy it is to cook up some veggies for a quick meal. I often use the one pan strategy for dinner – mostly when I’m trying to use up extra veggies from the week, but I never considered them as a salad topping. Great idea.

    • Allie @ The Nutritional Epiphany says:

      I know, the one-pan concept is absolutely essential! I’ve pretty much found out that you can add anything to the top of a salad and call it a… salad. You know? No boundaries!!!

    • Yes! I agree. I’ve made many lunch “salads” by dumping leftovers on top of a pile of greens.

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