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Spinach and Eggplant Salad

yield: 4 total time: 15 minutes
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Ingredients

  • 2 handfuls fresh spinach leaves
  • 1 cup cherry tomatoes halved
  • 1/4 red onion sliced thin
  • shredded mozzarella cheese
  • 3 slices eggplant Baked Breaded, warmed in oven or toaster oven and cut in strips
  • Kalamata olives optional
  • red wine vinaigrette Simple, recipe below
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon dijon
  • 1 pinch dried oregano
  • 1 pinch salt and fresh ground pepper

Nutrition

  • Calories : 80 calories
  • Carbohydrate : 4 grams
  • Fat : 7 grams
  • Fiber : 1 grams
  • Protein : 1 grams
  • SaturatedFat : 1 grams
  • Sodium : 90 milligrams
  • Sugar : 3 grams
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