Tossed Eggplant Salad Recipe

Tossed Eggplant Salad Recipe
Tossed Eggplant Salad Recipe photo by Taste of Home
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Tossed Eggplant Salad Recipe

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This unusual combination of taste and texture makes a very colorful salad. A dollop of dressing enhances the taste.
Recommended: 38 Greek-Style Dinners
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1-1/4 cups: 215 calories, 19g fat (3g saturated fat), 0 cholesterol, 124mg sodium, 10g carbohydrate (5g sugars, 4g fiber), 3g protein.

  • 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
  1. 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.
  2. 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).
Originally published as Tossed Eggplant Salad in Reminisce June/July 2009, p48

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