Tossed Eggplant Salad Recipe

Tossed Eggplant Salad Recipe photo by Taste of Home

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This unusual combination of taste and texture makes a very colorful salad. A dollop of dressing enhances the taste.

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Tossed Eggplant Salad Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

15 15 30

Ingredients

2 heads Bibb or Boston lettuce, torn
1 small bunch romaine, torn
2 large tomatoes, chopped
1 large sweet onion, thinly sliced
1 small green pepper, julienned
2 medium zucchini, thinly sliced
1 small eggplant, peeled and cubed
3 tablespoons olive oil
DRESSING:
2 tablespoons egg substitute
1 tablespoon Dijon mustard
1 teaspoon ground mustard
1/4 teaspoon garlic salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 cup olive oil
1 tablespoon rice vinegar

Directions

In a large bowl, combine the first five ingredients. In a large skillet, saute zucchini and eggplant in oil until tender; add to lettuce mixture.
In a blender, combine the egg substitute, Dijon mustard, ground mustard, garlic salt, basil and oregano; cover and process for 30 seconds or until smooth. While processing, gradually add oil in a steady stream; stir in vinegar. Serve with salad. Yield: 8 servings (2/3 cup dressing).

Nutritional Facts 1-1/4 cups salad with about 1 tablespoon dressing equals 215 calories, 19 g fat (3 g saturated fat), 0 cholesterol, 124 mg sodium, 10 g carbohydrate, 4 g fiber, 3 g protein.

Originally published as Tossed Eggplant Salad in Reminisce June/July 2009, p48