Mediterranean Salad with Zesty Lemon Vinaigrette

Recipe from

Cooking Light

Nutritional Information

Calories 265
Caloriesfromfat 29 %
Fat 8.5 g
Satfat 3.3 g
Monofat 2.9 g
Polyfat 1.1 g
Protein 11.7 g
Carbohydrate 40 g
Fiber 6 g
Cholesterol 17 mg
Iron 4.4 mg
Sodium 558 mg
Calcium 217 mg

Ingredients

2 cups (2-inch) cut green beans
2 cups chopped tomatoes
1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
1 (4-ounce) package crumbled feta cheese
1 (1 1/4-pound) eggplant, cut into 12 (1/4-inch-thick) slices
Cooking spray
6 (1/4-inch-thick) slices zucchini
6 red bell pepper rings
6 green bell pepper rings
2 cups thinly sliced fennel bulb (about 1 large)
4 cups gourmet salad greens
2 cups plain croutons

Preparation

Steam green beans, covered, 3 minutes or until tender. Rinse under cold water; drain well. Combine beans, tomatoes, chickpeas, feta cheese, and 1/4 cup Zesty Lemon Vinaigrette.

Arrange eggplant slices in a single layer on a baking sheet coated with cooking spray. Brush eggplant with Zesty Lemon Vinaigrette. Broil 12 minutes or until lightly browned. Remove from baking sheet; let cool.

Arrange 2 eggplant slices, 1 zucchini slice, 1 each red and green pepper ring, and about 1/3 cup fennel slices among 6 plates. Top each with 2/3 cup green bean mixture, 2/3 cup greens, and 1/3 cup croutons. Drizzle with remaining vinaigrette.

April 1997
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