Vegetarian Stack Salad

Prep Time:
10 minutes
Cook Time:
0 minutes
4 servings

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

1c. H-E-B Baby Spring Mix,

1avocado, peeled, pitted and sliced,

3tsp. H-E-B Balsamic Vinegar,

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

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

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

4basil leaves, chopped,


1 Begin stack with 1 tomato slice. Layer 3 spring mix leaves and a slice of avocado on top of tomato.

2 Drizzle with ½ teaspoon balsamic vinegar. Follow with 1 slice of eggplant, a sprinkle of cheese, tomato, spring mix leaves, cheese, olives, and basil. Drizzle with more balsamic vinegar if desired.

3 Cover and refrigerate until ready to serve.

Nutritional Information

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

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