Skillet Salad
A vibrant skillet salad featuring tender-crisp vegetables with a savory, lightly sweetened flavor. Perfect as a quick side dish or light meal, it appeals to those seeking a healthy, colorful, and satisfying vegetarian option. Its simple ingredients and straightforward preparation make it ideal for busy weeknights.
Ingredients
Instructions
- Melt oleo in a skillet over medium heat.
- Add chopped onion, green pepper, diced celery, and chopped tomatoes to the skillet.
- Sprinkle with sugar, salt, and a dash of pepper.
- Cover and simmer for 10 to 12 minutes until vegetables are tender-crisp.
- Serve hot as a side dish or light meal.
Tips & Substitutions
For added flavor, consider using garlic or fresh herbs like parsley or basil. If you don't have oleo, butter or olive oil can be good substitutes. For a heartier version, add cooked beans or protein like chicken or tofu. Adjust the sugar based on the sweetness of the tomatoes. This skillet salad is versatile and can be adjusted to fit your taste preferences.
Serving Suggestions
Serve this skillet salad as a vibrant side dish alongside grilled meats or as a light meal on its own. It pairs beautifully with Awesome Apple Crisp for dessert, making for a delightful meal. For a complete vegetarian option, serve it with crusty bread or over a bed of quinoa or rice for added fiber and nutrients.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat until heated through, stirring occasionally. Alternatively, you can microwave it in short intervals, ensuring it doesn't overcook and lose its texture. Enjoy it warm or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Skillet Salad contains roughly 164 calories, with 4g protein, 23g carbohydrates, and 7g fat. It is an excellent source of vitamin C (36% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 915mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be used as a convenient alternative. Just be sure to thaw and drain excess moisture before adding them to the skillet. Cooking times may vary, so adjust accordingly to ensure they are heated through but still retain some texture.
Is this recipe suitable for meal prep?
Absolutely! This skillet salad can be made ahead of time and stored in the refrigerator. Just keep in mind that the vegetables may soften slightly over time, but the flavors will meld beautifully. Portion it out for easy lunches throughout the week.
What can I add to make it more filling?
To enhance the heartiness of this dish, consider adding cooked grains like quinoa or brown rice, or toss in some protein such as chickpeas or shredded chicken. This will make it a more substantial meal, perfect for a satisfying lunch or dinner.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).