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Stacked Vegetable Salad
Stacked Vegetable Salad

Category: Salad | Serves: 4

(165 ratings)

Nutrition Information:
Calories: 117
Protein: 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.
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.

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