WARM HARVEST SALAD Recipe
sauteed broccoli, cauliflower, zucchini, mushrooms, carrots, tomatoes, garlic, served with blackened chicken or salmon topped with feta cheese and lemon vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for a minute until fragrant.
Add Broccoli and Cauliflower
Add the broccoli and cauliflower florets to the skillet. Sauté for about 5 minutes until they start to soften.
Incorporate Remaining Vegetables
Add the zucchini, mushrooms, carrots, and cherry tomatoes. Continue to sauté for an additional 5-7 minutes, stirring occasionally, until all vegetables are tender.
Make Lemon Vinaigrette
In a small bowl, whisk together 3 tablespoons of olive oil, the juice of 1 lemon, salt, and pepper to taste. Drizzle over the sautéed vegetables.
Serve
Plate the warm sautéed vegetables, top with the cooked chicken or salmon, sprinkle with feta cheese, and serve immediately.