Baby Vegetable Mixed Salad

Dairy-Free | Nut-Free | Egg-Free | Paleo, AIP IF MODIFIED

Prep Time: 10 minutes

Cook Time: 4 minutes

Total Time: 14 minutes

Servings: 4

A mix of tender young vegetables are blended together with a simple red wine vinaigrette dressing. Add some grilled chicken or steak to make it a meal.

• 1 medium yellow squash, sliced and quartered (about 2 cups)
• 1 cup sliced young green beans, cut into bite-size pieces (use zucchini if AIP)
• 7½ cups (5 ounces) baby spinach
• ¼ cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• Salt and black pepper (omit pepper for AIP)

Steam the squash and green beans until crisp-tender, 3 to 4 minutes.

Place the steamed vegetables in a large bowl and add the spinach. Stir to combine.

In a small bowl, whisk together the oil and vinegar. Add salt and black pepper to taste. Pour over the vegetables and mix well.

Notes

The green beans can be replaced with zucchini or radishes if desired.

Nutritional Data

145 calories, 13g fat, 104mg sodium, 2g fiber, 4g carbohydrates, 2g protein

2g net carbs, 6% carbs, 6% protein, 88% fat