Home > Nutrition > Healthy Recipes > Stacked Veggie Salad  
Stacked Vegetable Salad
Stacked Vegetable Salad

Category: Salad | Serves: 4

(166 ratings)

Nutrition Information:
Calories: 117
Protein: 5 g
Carbs: 13 g
Fat: 6 g
Saturated Fat: 2 g
Sodium: 53 mg
Fiber: 5 g

Save As Favorite
Print This Recipe
Send to a friend
This makes a stunning presentation! Try it as a first course or appetizer, salad or side dish.
1 medium-sized eggplant
2 medium-sized portobello mushrooms (about 4-5" in diameter)
Nonfat cooking spray
1/2 cup arugula or mixed salad greens
1 large tomato, sliced
1/4 cup goat cheese or cheese of your choice
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Fresh oregano (optional)
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.

Ratings & Reviews
(166 ratings)
Pressure Sensitive Cat Heating Pad
Reviewed By: besthedc
Pressure Sensitive Cat Heating Pad The rich cover is blue and is ...
Sep 30, 2021
View All Reviews

McAfee SECURE sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams