Tossed Eggplant Salad

Name: Tossed Eggplant Salad
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; 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

16 ingredients

2 steps

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
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.