All Recipes Best Recipe Salad Vegetable Salad Recipes

Ingredients

1 eggplant, ends trimmed and cut into 1/2-inch-thick slices 1 red bell pepper, cut into rings and seeds removed 1 cup spinach leaves, torn into pieces 1 (1/2 ounce) slice thinly sliced prosciutto di Parma 1 teaspoon sun-dried tomato paste 1 tablespoon extra virgin olive oil 1 tablespoon balsamic vinegar ¼ teaspoon dried oregano freshly ground rock salt to taste

Nutrition Info

176.7 calories carbohydrate: 19 g cholesterol: 6.2 mg fat: 10.2 g fiber: 9.3 g protein: 4.8 g saturatedFat: 1.9 g servingSize: - sodium: 360.8 mg sugar: 8.9 g transFat: : - unsaturatedFat: : -

Preheat your oven's broiler to 400 degrees F (200 degrees C).
Arrange slices of eggplant and red bell pepper on a baking sheet. Broil for about 7 minutes, until soft.
Meanwhile, place the spinach onto a serving plate and drizzle with olive oil and balsamic vinegar. Sprinkle with salt. When the vegetables are done, arrange the red peppers over the spinach. Smear a small amount of sun-dried tomato paste onto each slice of eggplant. Top with a slice of prosciutto. Arrange the eggplant slices over the peppers in an overlapping spiral pattern. Serve immediately.

2 servings

A deliciously healthy and alternative salad - a great way to get your vegetables!