This is my signature salad that I serve up during holidays and special events. Everyone loves it. I actually put a small amount of cheese choices on the side since not everyone likes feta or goat cheese (but I love them). This salad is so delicious and super easy to make. Walnuts are optional and you can change this around to make it more you also! Enjoy! Your guests sure will! Nutrition info: Serves 6: Calories 106; Pro 6g; Fat 7g ( without walnuts)
1 red bell pepper, sliced in strips
1 yellow squash, sliced
1 zucchini, sliced
1 eggplant, cut in 1 inch cubes
1 organic spring medley lettuce mix ( I buy the bigger bag and use as much as I need from it)
10 cherry tomatoes, cut in half (makes 20 halves)
1 cucumber, peeled and diced
1 med carrot, shredded
handful of crumbled feta or goat cheese or fresh mozzarella, shredded ( 1/2 cup)
handful of chopped unsalted non roasted walnuts (optional)
1-2 Tbsp of balsamic vinegar
2 Tbsp of extra virgin olive oil
Preheat oven to 350 degrees.
Place eggplant, red bell pepper, zucchini, and squash in baking pan. Sprinkle with 1 teaspoon of olive oil and mix. Baked for 30 min or until all veggies are soft.
Wash spring medley lettuce mix and put into a bowl.Put into salad cherry tomatoes, cucumber and carrot shreds (take a peeler and simply peel carrot length wise to get pieces of shred).
When veggies are done, place on top of salad. Sprinkle choice of cheese, remaining olive oil and balsamic and serve.