Mediterranean Salad with Zesty Lemon Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
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 |
Directions:
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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