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Vegetarian Stack Salad
Prep Time:
10 minutes
Cook Time:
0 minutes
4 servings

2 large red tomatoes, cut into ¼-inch-thick slices

1 c. H-E-B Baby Spring Mix

1 avocado, peeled, pitted and sliced

3 tsp. H-E-B Balsamic Vinegar

4 slices H-E-B Frozen Grilled Eggplant, cut in half

1/4 c. H-E-B Crumbled Feta Cheese, any variety

4 H-E-B Kalamata Olives, pitted and thin sliced

4 basil leaves, chopped


Begin stack with 1 tomato slice. Layer 3 spring mix leaves and a slic
e of avocado on top of tomato.
Drizzle with ½ teaspoon balsamic vinegar. Follow with 1 slice of eggp
lant, a sprinkle of cheese, tomato, spring mix leaves, cheese, olives,
and basil. Drizzle with more balsamic vinegar if desired.
Cover and refrigerate until ready to serve.

Nutritional Information

Calories: 150, Total Fat: 10g, Saturated Fat: 2g, Sodium: 160mg, Carbo
hydrates: 13g, Dietary Fiber: 6g, Protein: 4g


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