Thursday, April 30, 2009

Spinach and Eggplant Salad

This unique salad features majestic colorful veggies all dressed up in a bit of tang.


1 eggplant, cut vertically into ¼ inch slices (about 8 rounds)
2.5 ounces spinach, about 5 lightly packed cups
½ cup shredded carrots
1 cup chopped cucumber (about 1/2 large cucumber)
1 teaspoon of sesame oil


Slice the eggplant into 8 rounds then cup the rounds in half to make 16 wedges. Add to oil to a large pan and cook the eggplant on high heat, warming the sliced rounds about 7-10 minutes on each side, until browned. (Another option is to omit the oil and grill it on the barbeque or a nonstick pan.) Meanwhile mix the spinach, shredded carrot and cucumbers in a large bowl. Once the eggplant is done, let cool for 5-10 minutes, pat dry any moisture and add it to the bowl with the salad. Toss well with the dressing (recipe listed below) and serve.



2 tablespoons rice vinegar
3 tablespoons chicken or vegetable broth (*use a gluten-free brand such as Progresso Natural if you are on a gluten-free diet)
1 teaspoon sesame oil
2 teaspoons honey
2 teaspoons soy sauce (*use a gluten-free brand such as San-J if you are on a gluten-free diet)
2 tablespoons chopped fresh basil or cilantro


Put all of the above listed ingredients into a small bowl and whisk until mixed well. Toss with the salad greens and serve, or refrigerate in an airtight container if it will not be used immediately

If you’re watching sodium use low sodium broth and soy sauce.

Add grilled chicken or tofu to this salad to make it a light meal.

Makes 7 cups, four servings

Serving size: 1 ¾ cup with dressing
Calories 100 Protein 2 g Carb 15 g Fiber 6 g Sugars 9 g Fat 5 g saturated fat <1 g Sodium 370mg

Serving size: 1 ¾ cup without dressing
Calories 50 Protein 2 g Carb 10 g Fiber 5 g Sugars 4 g Fat 1.5 g saturated fat 0 g Sodium 30 mg


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