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Veggie Stack Salad
Prep Time:
Cook Time:
4 stacks

1 large red and 1 large yellow tomato, cut into ¼-inch-thick slices

1 c. H-E-B Ready, Fresh, Go!™ Baby Spring Mix

4 slices H-E-B Fully Cooked® Bacon, heated and torn in half

3 tsp. H-E-B Extra Virgin Olive Oil

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

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

1 large avocado, pitted and peeled, cut into 8 thin slices

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 half a slice of bacon on to
p of tomato. Drizzle with ½ teaspoon olive oil. Follow with 1 slice of eggplant, a sprinkl
e of cheese, and 1 slice of avocado. Drizzle with olive oil. Repeat twice.
Top the last layer of the stack with tomato slice, spring mix leaves, cheese, olives, and
basil. Drizzle with remaining olive oil.
Cover and refrigerate until ready to serve.

Nutritional Information

Calories: 190, Total Fat: 16g, Cholesterol: 10mg, Sodium: 170mg, Carbohydrates: 17g, Diet
ary Fiber: 4g, Sugar: 3g, Protein: 6g


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