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Nutrition Facts
Serving Size 167 g
(Approx. 4 Servings)
Amount Per Serving
Calories 190 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 250 mg 10%
Total Carbohydrate 10 g 3%
Dietary Fiber 5 g 20%
Sugars 2 g
Protein 6 g
Vitamin A 6% Iron 4%
Vitamin C 20% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Veggie Stack Salad

Prep Time
15 minutes
Cook Time
Total Time
15 minutes
4  People


Recipe makes 4 Servings

1 greenhouse tomatoes, cut into 1/4 inch thick slices
1 cup(s) baby spring mix
4 H-E-B Fully Cooked Bacon, heated and torn in half
3 Tsp extra virgin olive oil
4 H-E-B frozen Grilled Eggplant, cut in half
1/4 cup(s) feta, crumbles
1 large Large Hass avocado, pitted and peeled, cut into 8 thin slices
1 large yellow tomato, cut into 1/4 inch thick slices
4 kalamata olives, pitted and thin sliced
4 basil leaves, chopped
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Begin stack with 1 red tomato slice and then layer with spring mix leaves, half a slice of bacon, drizzle with 1/2 teaspoon olive oil, 1 slice of eggplant, a sprinkle of cheese, and 1 slice of avocado. Drizzle with olive oil again.
Top the last layer of the stack with a yellow tomato slice, spring mix leaves, cheese, olives, and basil. Drizzle with remaining olive oil.
Repeat steps 1 and 2 until no tomatoes are remaining.
Cover and refrigerate until ready to serve.



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