Mediterranean Salad with Zesty Lemon Vinaigrette

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 265
  • Calories from fat: 29%
  • Fat: 8.5g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.1g
  • Protein: 11.7g
  • Carbohydrate: 40g
  • Fiber: 6g
  • Cholesterol: 17mg
  • Iron: 4.4mg
  • Sodium: 558mg
  • Calcium: 217mg


  • 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
  • Zesty Lemon Vinaigrette
  • 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


  1. 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.
  2. 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.
  3. 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.
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