Hot Skillet Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Health score
100%
Hot Skillet Salad
25 min.
2
205kcal

Suggestions


Welcome to a delightful culinary experience with our Hot Skillet Salad! This vibrant dish is not only a feast for the eyes but also a powerhouse of nutrition, boasting a perfect health score of 100. Whether you're a vegetarian, vegan, or simply looking to incorporate more wholesome meals into your diet, this salad is a fantastic choice. Ready in just 25 minutes, it serves two and is ideal for a light lunch, a satisfying side dish, or even a main course.

Imagine the crispness of baby bok choy and the sweetness of slivered baby carrots, all sautéed to perfection with aromatic garlic and a hint of red pepper flakes. The addition of nutrient-rich kale and protein-packed great northern beans makes this salad not only delicious but also incredibly filling. With a medley of flavors from dried basil and oregano, each bite is a celebration of freshness and health.

What sets this Hot Skillet Salad apart is its versatility. It’s gluten-free, dairy-free, and can easily be customized to suit your taste preferences. Drizzled with a light balsamic dressing, this dish is sure to impress anyone at your table. So, gather your ingredients and get ready to whip up a meal that’s as nourishing as it is tasty. Your taste buds will thank you!

Ingredients

  •  baby bok choy 
  • ounces baby carrots ( 6)
  • 0.5 teaspoon basil dried
  • cloves garlic minced
  • cup cannellini beans cooked
  • cups kale sliced
  • 0.5 teaspoon oregano dried
  • cup cabbage red sliced
  • 0.3 cup onion red chopped
  • 0.3 teaspoon pepper red
  • servings pepper black freshly ground to taste
  • tablespoon balsamic vinaigrette fat-free low-fat (or balsamic vinegar)

Equipment

    Directions

    1. Add the red onion and cook until it begins to soften.
    2. Add the carrots, garlic, and red pepper flakes and cook for another minute.
    3. Add the bok choy stems, cabbage, basil, oregano, and 1/4 cup water. Cover tightly and steam for about 3 minutes, stirring several times. Stir in the bok choy leaves, kale, and beans and add another splash of water if it’s too dry. Cover and steam until the kale is tender and bright green, about 3 minutes. Season with salt and pepper and stir in salad dressing or vinegar just before serving.

    Nutrition Facts

    Calories205kcal
    Protein20.81%
    Fat16.76%
    Carbs62.43%

    Properties

    Glycemic Index
    79
    Glycemic Load
    1.5
    Inflammation Score
    -10
    Nutrition Score
    28.616521793863%

    Flavonoids

    Cyanidin
    93.37mg
    Delphinidin
    0.04mg
    Pelargonidin
    0.01mg
    Apigenin
    0.03mg
    Luteolin
    0.05mg
    Isorhamnetin
    10.91mg
    Kaempferol
    19.79mg
    Myricetin
    0.14mg
    Quercetin
    13.76mg

    Nutrients percent of daily need

    Calories:205.33kcal
    10.27%
    Fat:4.01g
    6.16%
    Saturated Fat:0.5g
    3.12%
    Carbohydrates:33.58g
    11.19%
    Net Carbohydrates:21.54g
    7.83%
    Sugar:6.37g
    7.07%
    Cholesterol:0mg
    0%
    Sodium:215.91mg
    9.39%
    Alcohol:0g
    100%
    Alcohol %:0%
    100%
    Protein:11.19g
    22.39%
    Vitamin A:15671.61IU
    313.43%
    Vitamin K:192.75µg
    183.57%
    Vitamin C:120.13mg
    145.61%
    Manganese:1.05mg
    52.5%
    Fiber:12.04g
    48.15%
    Folate:141.74µg
    35.43%
    Calcium:350.42mg
    35.04%
    Iron:4.66mg
    25.89%
    Potassium:761.42mg
    21.75%
    Phosphorus:207.1mg
    20.71%
    Magnesium:75.9mg
    18.98%
    Vitamin B6:0.38mg
    18.91%
    Vitamin B1:0.25mg
    16.37%
    Copper:0.32mg
    16%
    Vitamin B2:0.26mg
    15.34%
    Zinc:1.22mg
    8.16%
    Vitamin B3:1.63mg
    8.15%
    Selenium:5.27µg
    7.53%
    Vitamin B5:0.56mg
    5.62%
    Vitamin E:0.55mg
    3.65%