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Vegetarian Stack Salad

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Quick and easy

Quick and easy

Quick and easy

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 slice of avocado on top of tomato.

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.

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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