• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Tossed Eggplant Salad Recipe

  • 30minutes

Add to MenuAdd to Calendar

Source: www.tasteofhome.comReport recipe

Rate this recipe:

Ingredients Jump to Instructions ↓

  1. 2 heads Bibb or Boston lettuce, torn

  2. 1 small bunch romaine, torn

  3. 2 large tomatoes, chopped

  4. 1 large sweet onion, thinly sliced

  5. 1 small green pepper, julienned

  6. 2 medium zucchini, thinly sliced

  7. 1 small eggplant, peeled and cubed

  8. 3 tablespoons olive oil DRESSING:

  9. 2 tablespoons egg substitute

  10. 1 tablespoon Dijon mustard

  11. 1 teaspoon ground mustard

  12. 1/4 teaspoon garlic salt

  13. 1/4 teaspoon dried basil

  14. 1/4 teaspoon dried oregano

  15. 1/2 cup olive oil

  16. 1 tablespoon rice vinegar

Instructions Jump to Ingredients ↑

  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. 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).

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback