TasteSpotting and DOLE Salads Spanish-Inspired Recipe Contest: Roasted Eggplant, Mushroom and Tomato Salad with Feta and Balsamic Vinaigrette
Serves: 4
Prep: 10 minutes
Cook: 20 minutes
1 small eggplant, cubed
2 c. crimini mushrooms, sliced
2 T. olive oil, plus 1/2 c. (divided)
1 T. dried oregano
salt and pepper, to taste
2 large tomatoes, sliced into wedges
1/2 c. feta cheese crumbles
1 package (6oz.) of Dole Spring Mix blend
Dressing:
1/4 c. Dijon mustard
1/3 c. balsamic vinegar
1 T. honey
salt and pepper, to taste
Preheat oven to 375 degrees F. Combine eggplant and mushrooms in a large bowl. Drizzle with olive oil and season with oregano, salt and pepper. Toss to coat evenly and spread out on a lined baking sheet. Roast until tender about 20 minutes
For the dressing combine mustard, balsamic vinegar and honey in a small bowl and whisk until blended well. Slowly drizzle in olive oil, while still whisking to emulsify. Season with sat and pepper to taste.
In a large bowl combine Dole Spring Mix, roasted eggplant and mushrooms and tomato. Drizzle with vinaigrette and toss to lightly coat evenly. Sprinkle with feta cheese crumbles and serve.
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