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Toasted and Roasted Spinach Salad

Recipe Highlight: Toasted and Roasted Spinach Salad

2.5 c. Cauliflower florets
1 Yellow Bell Pepper
1 c. Garbanzo Beans, cooked
1 large Portobello mushroom
1/2 c. Green Onion, chopped
4 c. Fresh Spinach
4 c. Fresh Kale, chopped
2 cloves garlic, minced
1 tsp. balsamic vinegar
1 tsp. red wine vinegar
2 Tbsp. Olive Oil
1 tsp. Fennel Seed, crushed
Salt and Pepper to taste

Roast Yellow Bell Pepper. Cook, peel, and slice into thin strips. Set aside. Sprinkle cauliflower with salt, pepper, and roast. Set aside. Roast chick peas with fennel seed, salt, and Pepper. Toast Kale with Garlic. Set aside. Pour both vinegars on portobello mushroom. Salt and pepper mushroom. Place in oven and roast. Slice thinly when cool and set aside. Chop fresh spinach. Toss with green onion, olive oil, and all roasted items. Place in bowls. Top with toasted garlic and kale.

Makes 2 servings

1 serving= 427 calories, 16.5g. fat, 350mg. sodium, 58g. carbohydrate, 16.5g. fiber, 16 g. protein