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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This unusual combination of taste and texture makes a very colorful salad. A dollop of dressing enhances the taste. Ingredients:
2 heads bibb or boston lettuce, torn |
1 small bunch romaine, torn |
2 large tomatoes, chopped |
1 large sweet onion, thinly sliced |
1 small green pepper, julienned |
2 medium zucchini, thinly sliced |
1 small eggplant, peeled and cubed |
3 tablespoons olive oil |
dressing: |
2 tablespoons egg substitute |
1 tablespoon dijon mustard |
1 teaspoon ground mustard |
1/4 teaspoon garlic salt |
1/4 teaspoon dried basil |
1/4 teaspoon dried oregano |
1/2 cup olive oil |
1 tablespoon rice vinegar |
Directions:
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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