Hot Skillet Salad

Name: Hot Skillet Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Global
Ingredients: 2 baby bok choy; 85 grams baby carrots, slivered (about 6); 1 teaspoons dried basil; 2 cloves garlic, minced; 237 milliliters cooked great northern beans; 946 milliliters sliced kale; 1 teaspoons dried oregano; 237 milliliters red cabbage, sliced; 59 milliliters red onion, chopped; 0 teaspoons red pepper flakes; 2 servings salt and freshly ground black pepper, to taste; 1 Tbsp fat-free or low-fat balsamic dressing (or balsamic vinegar)

Need a gluten free and dairy free main course? Hot Skillet Salad could be a super recipe to try. One portion of this dish contains roughly 16g of protein, 5g of fat, and a total of 252 calories. This recipe serves 2. This recipe covers 35% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 25 minutes. Head to the store and pick up cabbage, baby carrots, pepper flakes, and a few other things to make it today. To use up the great northern beans you could follow this main course with the Rum Apple Cake as a dessert.

Instructions

Add the red onion and cook until it begins to soften.

Ingredients you will need

Red Onion

Add the carrots, garlic, and red pepper flakes and cook for another minute.

Ingredients you will need

Red Pepper Flakes

Carrot

Garlic

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.

Ingredients you will need

Bok Choy