CARIBBEAN VEGETABLE SALAD WITH ZESTY ITALIAN DRESSING

Caribbean Vegetable Salad with Zesty Italian Dressing image

A zesty garlic-white wine dressing brings out the best in this Caribbean-style vegetable salad made with eggplant, papayas and pumpkin.

Provided by My Food and Family

Categories Recipes

Time 2h30m

Yield 16 servings, 1 cup each

Number Of Ingredients 17

Ingredients

1 large chunk fresh pumpkin (1 lb.), seeds removed
1 green papaya, quartered, seeds removed
1-1/2 cups KRAFT Zesty Italian Dressing
1/2 cup dry white wine
3 cloves garlic, minced
2 tsp. chicken bouillon
1 tsp. ground black pepper
2 Tbsp. oil, divided
1 eggplant (1 lb.), cut into 1-inch chunks
1-1/2 tsp. chopped fresh oregano leaves
2 tsp. lemon juice
1 each red, yellow and green pepper, chopped
1 head iceberg lettuce (1-1/4 lb.), torn
1 red onion, thinly sliced
2 avocados, coarsely chopped
1/4 cup crumbled goat cheese
2 Tbsp. chopped fresh thyme

Steps:

Cook pumpkin and papaya in boiling water in large saucepan 20 to 30 min. or until tender; drain. Cool slightly. Peel pumpkin and papaya; cut pulp into 1-inch chunks.
Whisk next 5 ingredients until bouillon is dissolved.
Heat 1 Tbsp. oil in large nonstick skillet on medium-high heat. Add eggplant; cook and stir 4 to 5 min. or until tender. Stir in oregano and lemon juice; transfer to large bowl.
Add remaining oil to same skillet; heat. Add peppers; cook and stir 4 min. or until crisp-tender. Add to eggplant mixture along with the pumpkin, papaya, dressing mixture and remaining ingredients; toss lightly. Refrigerate 1 hour.

Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 2 g