Skillet Salad

Just like a light, fresh delicate salad is perfect in summer, this skillet salad is perfect in winter. Hearty, filling and warm, it is great as a main dish (feel free to throw some protein on top) or as a side. Don't limit yourself to the ingredients listed here. Any vegetable in your fridge that needs to be used up would probably taste good in this salad.


Enjoy!


Skillet Salad

1 large bowl greens, trimmed, torn, rinsed and drained

2 carrots, sliced

½ sweet or red onion, sliced

6 crimini mushrooms, sliced

½ c red cabbage, sliced

1 c broccoli, cut into small florets

1 bell pepper, sliced

½ c squash, cooked and cubed

1 can beans, drained and rinsed

Olive oil

Balsamic vinegar

Sea salt and pepper

In a large skillet over medium-high heat, sauté the carrots, onions, mushrooms, cabbage and broccoli in a small amount of olive oil.  Cook for about 2 minutes, until softened. Turn up the heat and add bell pepper, beans, greens and a dash of water. Cover for about 3-4 minutes, stirring every minute. Add the squash and stir in. Top with balsamic vinegar or oily dressing of your choosing, and sea salt and pepper to taste.

Makes 2 large servings.