Mediterranean Salad with Zesty Lemon Vinaigrette
2 cups (2-inch) cut green beans
1. Steam green beans, covered, 3 minutes or until tender. Rinse under cold water; drain well. Combine beans, tomatoes, chickpeas, feta cheese, and 1/4 cup Zesty Lemon Vinaigrette.
2 cups chopped tomatoes
1 (15-ounce) can garbanzo beans, rinsed and drained
1 (4-ounce) package crumbled feta cheese
zesty lemon vinaigrette
1 (1-1/4-pound) eggplant, cut into 12 (1/4-inch-thick) slices
6 (1/4-inch-thick) slices zucchini
6 red bell pepper rings
6 green bell pepper rings
2 cups thinly sliced fennel bulb (about 1 large)
4 cups gourmet salad greens
2 cups plain croutons
2. Arrange eggplant slices in a single layer on a baking sheet coated with cooking spray. Brush eggplant with Zesty Lemon Vinaigrette. Broil 12 minutes or until lightly browned. Remove from baking sheet; let cool.
3. Arrange 2 eggplant slices, 1 zucchini slice, 1 each red and green pepper ring, and about 1/3 cup fennel slices among 6 plates. Top each with 2/3 cup green bean mixture, 2/3 cup greens, and 1/3 cup croutons. Drizzle with remaining vinaigrette.
Yield: 6 servings.
Click Here to Comment on This Recipe