“We all know we need to eat more vegetables to stay healthy. ‘EAT THE RAINBOW.’ Sometimes, in the colder months, I just don’t want a cold salad. I am always trying to replicate a grilled vegetable salad I had served to me years ago. So delicious! Well, I think this recipe is a close copy to that dish and I enjoy it often. I hope you will give it a try!”– Carolyn
Total time 45 minutes
Calories vary according to your dressing. I don’t think we have to worry about the calories with the vegetables!
- Sweet Peppers, colors of your choice
- Sweet Onions
- 1 Tablespoon Olive oil
- 1 Tablespoon Butter
- In your largest frying pan, melt butter with the olive oil. Heat should be around medium high.
- You can decide how many vegetables you want to saute, but do not crowd your frying pan or your vegetables will steam.
- You want to fry them to a crisp tender texture with a little browning or char on them. If your pan dries out, lower the heat a little and add more heart friendly olive oil.
- Personally, I like to do quite a big batch of vegetables so I usually saute each vegetable separately and then keep them mixed together in the refrigerator in a large container and heat them up as I need them. They will keep good for 4-5 days.
- Make your tossed salad with whatever fresh vegetables you desire. Then, pile on the heated sauteed vegetables. I think you will find, as I do, that you actually need less dressing on your salad with these very warm vegetables on top.
- If you love salad but just don’t have the time to make one every night, this is what worked for me in my busy years. I made part of my salad ahead. I got out my big old Tupperware bowl and put all my Romaine lettuce, baby spinach, red onion rings, red cabbage shreds, carrot, celery and whatever else I could come up with that wasn’t real wet. Toss that up and it will stay fresh for a few days.
- When I got home from a busy day, all I had to do was add the tomato, cucumber, sweet peppers and any other wet ingredients and VOILA! Salad on the table! Add some bite size leftover steak or chicken, YUM!
- You will probably have to make your salad base twice a week but that is better than never having time for salad. A few low-sugar craisins and roasted sliced almonds and some cheese crumbles (of your choice) make salad really special.
If you try this recipe, let me know what you think by leaving a comment below. I would love to hear from you!