Pumpkin and spinach salad
04/12/2013 Canteen recipes, Everyday, GREEN, Healthy Eating, Lunchbox, Recipes, Salad
Everyday (NSW)
GREEN (ACT)
Serves 12
Ingredients:
- 1.5kg pumpkin, peeled, seeded and thinly sliced
- ¼ cup (60ml) olive oil
- 300g baby spinach leaves
- 200g feta, crumbled
- 1 tablespoon whole grain mustard
- 2 tablespoons red wine vinegar
Method:
- Heat a grill/fry pan on high heat. Brush pumpkin with oil and season with pepper. Cook pumpkin for about 1 minute on each side or until tender. Remove from pan and set aside.
- Place spinach, feta and pumpkin in a large serving bowl.
- Combine mustard, vinegar and remaining olive oil in a separate bowl, stir well to combine.
- Drizzle the dressing over the salad (just prior to serving) and mix well.
- Divide into individual containers and serve.
Hints:
You can also steam the pumpkin by bringing a saucepan of water to the boil and placing the pumpkin in a steamer for about 10 minutes.
Nutrition information:
| Per serve (175g) | Per 100g | |
|---|---|---|
| Energy (kJ) | 567 | 323 |
| Protein (g) | 7.6 | 4.3 |
| Fat- Total (g) | 7.6 | 4.3 |
| Fat- Saturated (g) | 2.6 | 1.5 |
| Carbohydrate- Total (g) | 8.2 | 4.7 |
| Carbohydrate- Sugar (g) | 5.5 | 3.1 |
| Sodium (mg) | 203 | 116 |
| Fibre (g) | 2.2 | 1.3 |
