Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

A deliciously healthy and alternative salad - a great way to get your vegetables!

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Recipe Summary

prep:
10 mins
cook:
7 mins
total:
17 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat your oven's broiler to 400 degrees F (200 degrees C).

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  • Arrange slices of eggplant and red bell pepper on a baking sheet. Broil for about 7 minutes, until soft.

  • Meanwhile, place the spinach onto a serving plate and drizzle with olive oil and balsamic vinegar. Sprinkle with salt. When the vegetables are done, arrange the red peppers over the spinach. Smear a small amount of sun-dried tomato paste onto each slice of eggplant. Top with a slice of prosciutto. Arrange the eggplant slices over the peppers in an overlapping spiral pattern. Serve immediately.

Nutrition Facts

177 calories; protein 4.8g; carbohydrates 19g; fat 10.2g; cholesterol 6.2mg; sodium 360.8mg. Full Nutrition
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