Grilled Shrimp, Pea Shoot, and Bok Choy Salad with Asian Reduced Fat Dressing
The eggplant is the only really optional ingredient here. I add it for it's lovely sweet and smoky flavor that lends itself well to a delicate salad like this. It isn't necessary though and can be substituted with additional greens or roasted sweet potatoes in its place.
This can also be an appetizer, though it is more of a luncheon salad/main entree.
Grapeseed oil can be used in place of the canola oil, if desired.