Eggplant, Tomato and Bocconcini Salad
This roasted eggplant, tomato and bocconcini cheese has a simple balsamic and olive oil dressing and a seasoning of salt and pepper. Add a gentle squeeze of fresh lemon to pull all those flavors together and wake up the taste buds.
Servings :2 people
Ingredients
- 1 1 x recipe for roasted eggplants
- 1 cup tomatoes diced
- 2 cups spinach kale or lettuce
- 1/4 cup bocconcini Italian cheese
- 60 grams feta cheese
- fresh mint leaves
- 1/4 cup balsamic vinegar
- 3/4 cup olive oil
- salt and pepper seasoning
- 1/2 fresh lemon optional but recommended
Instructions
- Arrange your cleaned and cut salad ingredients into a bowl and dress with balsamic vinegar, olive oil and seasoning. Enjoy!
Nutrition
Calories: 179kcalCarbohydrates: 21gProtein: 7gFat: 9gSaturated Fat: 3gCholesterol: 10mgSodium: 142mgFiber: 9gSugar: 13g
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