Tossed Eggplant Salad Recipe

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Tossed Eggplant Salad
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  1. In a large bowl, combine the first five ingredients. In a large skillet, saute zucchini and eggplant in oil until tender; add to lettuce mixture.
  2. In a blender, combine the egg substitute, Dijon mustard, ground mustard, garlic salt, basil and oregano; cover and process for 30 seconds or until smooth. While processing, gradually add oil in a steady stream; stir in vinegar. Serve with salad. Yield: 8 servings (2/3 cup dressing).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 240.11 Kcal (1005 kJ)
Calories from fat 178.39 Kcal
% Daily Value*
Total Fat 19.82g 30%
Cholesterol 21.16mg 7%
Sodium 85.27mg 4%
Potassium 546.67mg 12%
Total Carbs 12.48g 4%
Sugars 7.55g 30%
Dietary Fiber 4.48g 18%
Protein 4.6g 9%
Vitamin C 21.2mg 35%
Iron 1mg 6%
Calcium 60.5mg 6%
Amount Per 100 g
Calories 91.04 Kcal (381 kJ)
Calories from fat 67.64 Kcal
% Daily Value*
Total Fat 7.52g 30%
Cholesterol 8.02mg 7%
Sodium 32.33mg 4%
Potassium 207.27mg 12%
Total Carbs 4.73g 4%
Sugars 2.86g 30%
Dietary Fiber 1.7g 18%
Protein 1.74g 9%
Vitamin C 8mg 35%
Iron 0.4mg 6%
Calcium 22.9mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.7
  • 7

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

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