TOSSED EGGPLANT SALAD

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Tossed Eggplant Salad image

This unusual combination of taste and texture makes a very colorful salad. A dollop of dressing enhances the taste.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2/3 cup dressing).

Number Of Ingredients 17

2 heads Bibb or Boston lettuce, torn
1 small bunch romaine, torn
2 large tomatoes, chopped
1 large sweet onion, thinly sliced
1 small green pepper, julienned
2 medium zucchini, thinly sliced
1 small eggplant, peeled and cubed
3 tablespoons olive oil
DRESSING:
2 tablespoons egg substitute
1 tablespoon Dijon mustard
1 teaspoon ground mustard
1/4 teaspoon garlic salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 cup olive oil
1 tablespoon rice vinegar

Steps:

  • 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.

Nutrition Facts :

*** Explore more Tossed Eggplant Salad Recipes »

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