|Home > Nutrition > Healthy Recipes > Stacked Veggie Salad|
Nutrition Information:Calories: 117
Protein: 5 g
Carbs: 13 g
Fat: 6 g
Saturated Fat: 2 g
Sodium: 53 mg
Fiber: 5 g
|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.|
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Category: Main Dish
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Meghan Tiernan (MS, RD, LDN) is a registered dietitian with a passion for helping others achieve a healthy lifestyle. She strives to help others learn the most nutritious way to eat, in order to achieve good health.
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