Description
A vibrant and healthy Sautéed Spring Vegetable Salad that combines fresh seasonal vegetables with a light dressing, perfect for elevating your meals.
Ingredients
- 2 tablespoons olive oil
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup snap peas, trimmed
- 1 cup baby spinach
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1 teaspoon garlic, minced
- Salt and pepper to taste
- 1 tablespoon lemon juice
- 1/4 cup feta cheese, crumbled (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the red onion and garlic, sautéing for about 2 minutes until fragrant.
- Add the asparagus and red bell pepper to the skillet, cooking for another 3-4 minutes until they start to soften.
- Stir in the snap peas and cherry tomatoes, cooking for an additional 2-3 minutes until the vegetables are tender but still crisp.
- Add the baby spinach, stirring until just wilted, about 1 minute.
- Season the mixture with salt, pepper, and lemon juice, stirring to combine.
- Remove from heat and transfer the salad to a serving bowl.
- If desired, sprinkle with feta cheese and garnish with fresh parsley before serving.
Notes
- For a heartier salad, consider adding cooked quinoa or grilled chicken.
- You can also swap out the vegetables based on seasonal availability, such as using zucchini or bell peppers.
- For a vegan option, omit the feta cheese or replace it with a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg