Greek salad with spinach and eggplant
Nutrition Facts
Serving Size About 3 cups
Calories 97
| Amount Per Serving | ||
| Monounsaturated fat | 3 g | |
|---|---|---|
| Saturated fat | 1 g | |
| Total fat | 5 g | |
| Sodium | 158 mg | |
| Cholesterol | 2 mg | |
| Dietary fiber | 4 g | |
| Protein | 3 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
The simple flavors of this Mediterranean salad showcase the fruity extra-virgin olive oil in the lemon dressing.
Ingredients
(Serves 8)For the vinaigrette:
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons chopped fresh oregano or 3/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 tablespoons extra-virgin olive oil
For the salad:
- 1 large eggplant, about 1 1/2 pounds, trimmed and cut into 1/2-inch cubes (about 7 cups)
- 1 pound spinach, stemmed and torn into bite-sized pieces
- 1 English (hothouse) cucumber, unpeeled, seeded and diced
- 1 tomato, seeded and diced
- 1/2 red onion, diced
- 2 tablespoons pitted, chopped black Greek olives
- 2 tablespoons crumbled feta cheese
Directions
Position a rack in the lower third of the oven and heat to 450 F. Lightly coat a baking sheet with olive oil cooking spray.
To make the vinaigrette, whisk together the vinegar, lemon juice, oregano, salt and pepper in a small bowl. While whisking, slowly add the olive oil in a thin stream until emulsified. Set aside.
Spread the eggplant cubes in a single layer on the prepared baking sheet. Spray the eggplant with olive oil cooking spray. Roast for 10 minutes. Turn the cubes and roast until softened and lightly golden, 8 to 10 minutes longer. Set aside and let cool completely.
In a large bowl, combine the spinach, cucumber, tomato, onion and cooled eggplant. Pour the vinaigrette over the salad and toss gently to mix well and coat evenly. Divide the salad among individual plates. Sprinkle with the olives and feta. Serve immediately.