grilled-eggplant-and-asparagus-salad

Grilled Eggplant and Asparagus Salad

1 Review Add a Pic
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
yao-ming
Recipe by  yao-ming

“Warm grilled eggplant, asparagus, and tomatoes top a bed of cool, crunchy romaine and endive lettuce with a balsamic vinegar dressing.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Preheat grill for medium heat and lightly oil the grate.
  2. Toss asparagus, eggplant, and tomatoes with about 1/2 teaspoon salt.
  3. Arrange vegetables on the preheated grill; cook until tender, 5 to 7 minutes per side.
  4. Whisk olive oil and vinegar in a bowl until smooth; season to taste with salt and black pepper. Toss romaine, endive, and dressing together in a large bowl.
  5. Serve grilled vegetables atop the dressed lettuce mixture; sprinkle with Parmesan cheese.

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Review (1)

Rate This Recipe
Terra-Matris
0

Terra-Matris

My whole family loved this...i added artichoke hearts, grape tomatoes and kale...it seems that it just fits no matter what you blend.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 195 cal
  • 10%
  • Fat
  • 11.7 g
  • 18%
  • Carbs
  • 20.5 g
  • 7%
  • Protein
  • 7.1 g
  • 14%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 448 mg
  • 18%

Based on a 2,000 calorie diet

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Grilled Mojo Chicken Salad With Asparagus and Oranges

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Roasted Eggplant and Asparagus Pasta Salad