Baby Baking Salad

Baby Baking Salad

Blood Sugar: 3Servings: 2Preparation Time: 20minMeal Category: Lunch
Micronutrients:Vitamin ACalciumFolate

Macronutrients per 100g

Energy
145kcal
Sugar
3g
Fat
11g
Fiber
4g
Sat fat
3g
Protein
4g
Carbs
8g
Sodium
138mg

Ingredients

1 tbsp Raspberry vinegar, 4 tbsp Olive oil, 1 clove crushed Garlic, 1 tsp Dijon mustard, 2 handfuls Spinach leaves, 1 handful shredded Fresh kale, 100g / 3.53oz blanched Broccoli florets, 100g / 3.53oz roasted Brussels sprouts, 1 peeled and shredded Beetroot, 1 peeled and shredded Carrot, 1/2 stalk finely sliced Celery, 1 peeled and sliced Avocado, 100g / 3.53oz Raspberries, 100g / 3.53oz trimmed and quartered Strawberries, 100g / 3.53oz High-fat creamy feta, 50g / 1.76oz toasted Sunflower seeds

Preparation

1. Preheat the oven to 200°C (392°F). 2. Roast 100g / 3.53oz Brussels sprouts in olive oil for 35 minutes until crispy. 3. Whisk together 1 tbsp raspberry vinegar, 4 tbsp olive oil, 1 crushed garlic clove, 1 tsp Dijon mustard, salt, and pepper to make the dressing. 4. Toss 2 handfuls spinach leaves, 1 handful shredded fresh kale, 100g / 3.53oz blanched broccoli florets, 1 peeled and shredded beetroot, 1 peeled and shredded carrot, 1/2 stalk finely sliced celery, 1 peeled and sliced avocado, 100g / 3.53oz raspberries, 100g / 3.53oz trimmed and quartered strawberries, and 50g / 1.76oz toasted sunflower seeds in a salad bowl. 5. Add 100g / 3.53oz high-fat creamy feta on top. 6. Drizzle with the dressing and serve.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
29% of RDI
Vitamin C
30% of RDI
Omega 3
3% of RDI
Vitamin A
95% of RDI
Calcium
77% of RDI
Folate
63% of RDI

Good to know

This recipe works well with goat's cheese instead of feta. If you're wary of cheese, just leave it off.

How to Prepare

1. Preheat the oven to 200°C (392°F). 2. Roast 100g / 3.53oz Brussels sprouts in olive oil for 35 minutes until crispy. 3. Whisk together 1 tbsp raspberry vinegar, 4 tbsp olive oil, 1 crushed garlic clove, 1 tsp Dijon mustard, salt, and pepper to make the dressing. 4. Toss 2 handfuls spinach leaves, 1 handful shredded fresh kale, 100g / 3.53oz blanched broccoli florets, 1 peeled and shredded beetroot, 1 peeled and shredded carrot, 1/2 stalk finely sliced celery, 1 peeled and sliced avocado, 100g / 3.53oz raspberries, 100g / 3.53oz trimmed and quartered strawberries, and 50g / 1.76oz toasted sunflower seeds in a salad bowl. 5. Add 100g / 3.53oz high-fat creamy feta on top. 6. Drizzle with the dressing and serve.

Good to Know

This recipe works well with goat's cheese instead of feta. If you're wary of cheese, just leave it off.

Share:
← Back to All Recipes