Home > Nutrition > Healthy Recipes > Stacked Veggie Salad |
Category: Salad | Serves: 4 |
Nutrition Information:
Calories: 117Protein: 5 g Carbs: 13 g Fat: 6 g Saturated Fat: 2 g Sodium: 53 mg Fiber: 5 g
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This makes a stunning presentation! Try it as a first course or appetizer, salad or side dish.
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1 | Preheat broiler. Slice eggplant lengthwise, about 1/4-inch thick then cut each slice crosswise in half. |
2 | Remove stems from portobello mushrooms then wipe the smooth surface of the mushroom with a paper towel to remove any excess soil. |
3 | Spray a cookie sheet with nonfat cooking spray. Place eggplant pieces and mushrooms (gill-side up) on the sheet then lightly spray vegetables with cooking spray. |
4 | Broil about 5 inches or 2nd to the top shelf level of the oven from the broiler for about 7-10 minutes or until eggplant starts turning golden brown. |
5 | Remove roasted vegetables from oven. Place the portobellos, gill-side up on salad plates. Add a layer of arugula or greens then a slice of tomato. |
6 | Spread 1 tablespoon of the goat cheese on the tomato then add an eggplant slice. Repeat starting with the arugula or greens 3 more times. |
7 | Drizzle each stack each with the olive oil and balsamic vinegar then sprinkle with desired amount of fresh oregano. |
8 | ENJOY! |
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