Spinach and Eggplant Salad

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