Ingredients
- Sautéed Zucchini: Zucchini, olive oil, minced garlic
- Quinoa Salad: Quinoa, diced bell peppers, red onion, parsley, olive oil, salt, pepper
- Creamy Potato Salad: Diced potatoes, mayonnaise, mustard, chopped celery, green onions
- Beet and Arugula Salad: Roasted beets, arugula, goat cheese, walnuts, balsamic vinaigrette
Instructions
- For Sautéed Zucchini: Slice zucchini and sauté in olive oil with minced garlic until tender.
- For Quinoa Salad: Cook quinoa, mix with diced bell peppers, red onion, parsley, and season with olive oil, salt, and pepper.
- For Creamy Potato Salad: Boil diced potatoes, combine with mayonnaise, mustard, celery, and green onions, then chill.
- For Beet and Arugula Salad: Roast beets, slice them and toss with arugula, goat cheese, walnuts, and balsamic vinaigrette.
Notes
- Store sautéed zucchini in an airtight container for up to 3 days.
- Quinoa salad stays fresh for 3 to 4 days when refrigerated.
- Creamy potato salad can last for 3 to 5 days if kept cool.
- Beet salad is best served fresh but can last a couple of days if sealed properly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Sauté, Boil, Roast
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250 Kcal
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg