Veggie Stir Fry Salad Recipe
Spinach, Mushrooms, Roma Tomatoes, Broccoli, Bell Pepper & Parmesan Cheese
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Cheese
Dressing
Method
Preparation
- 1
Prepare the Vegetables
Wash and dry the fresh spinach leaves thoroughly. Slice the mushrooms, dice the Roma tomatoes, and chop the broccoli into small florets. Slice the bell pepper into thin strips.
- 2
Make the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and black pepper until well combined.
Cooking
- 3
Stir-Fry the Vegetables
In a large skillet or wok, heat a tablespoon of olive oil over medium heat. Add the sliced mushrooms, bell pepper, and broccoli florets. Stir-fry for about 5-7 minutes or until the vegetables are tender but still crisp.
- 4
Serving
- 5
Serve the Salad
Transfer the veggie stir-fry mixture to a serving bowl. Drizzle the prepared dressing over the top and toss to combine. Sprinkle the grated Parmesan cheese over the salad before serving.
