Spinach and Eggplant Salad

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

Ingredients

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

Directions:

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.

Dressing

Ingredients:

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

Directions

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
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Variations:

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