Veggie Stack Salad

Prep Time:
Cook Time:
4 stacks

My H-E-B Texas Life Magazine


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

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

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

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

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

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

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

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

4basil leaves, chopped,


1Begin stack with 1 tomato slice. Layer 3 spring mix leaves and half a slice of bacon on top of tomato. Drizzle with ½ teaspoon olive oil. Follow with 1 slice of eggplant, a sprinkle of cheese, and 1 slice of avocado. Drizzle with olive oil. Repeat twice.

2Top the last layer of the stack with tomato slice, spring mix leaves, cheese, olives, and basil. Drizzle with remaining olive oil.

3Cover and refrigerate until ready to serve.

Nutritional Information

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

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