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