Vegan Spinach Salad W/ Greek Dressing

About

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.

Ingredients

3 ½ ounce red bell peppers, raw
3 ½ ounce mushrooms
2 ½ ounce broccoli, raw
3 ½ ounce zucchini
2 teaspoon olive oil
½ cup, cut pieces cauliflower rice
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon thyme, dried
¾ cup olive oil
2 teaspoon dijon mustard
¼ teaspoon black pepper
0.12 teaspoon onion powder
½ teaspoon italian seasoning
1 clove garlic
½ teaspoon red wine vinegar
4 ounce spinach

Instructions

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.
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.
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.
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.
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.
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.
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.