[Whatever I Have in My] House Salad Recipe

Looking for an easy [Whatever I have in my] House Salad recipe? Learn how to make [Whatever I have in my] House Salad using healthy ingredients.


Submitted by des321

Makes 3 servings



I used eggplant, peppers, and onions this time - but that was what I had. You can easily switch in (or out) whatever you want. I frequently use asparagus and cherry tomatoes in lieu of the eggplant. I also used basil this time, because I had it - but I have used fresh mint or garlic instead before as well. Quinoa can easily be switched for whole wheat couscous or orzo or just plain whole wheat pasta. Basically, use what you have available. I usually make this a day or two before a big shopping trip, when I want to clean out the last of my veggies and leftovers.

Recipe Ingredients for [Whatever I have in my] House Salad

1 eggplant
1/2 cup quinoa
2 ounces yellow pepper
2 ounces red pepper
4 ounces red onion
1 1/2 tbsp extra virgin olive oil
1 tsp sea salt
3 tbsp lemon juice
1/2 cup basil, chopped

Recipe Directions for [Whatever I have in my] House Salad

  1. 1. Dry the eggplant out. This is a massive pain, but necessary. You need to slice the eggplant into 1/2' thick, circular slices. Salt and then place in a metal strainer/collander over an empty pot. Put something heavy on top to keep pressure on the eggplant. Leave it sit for about an hour. Once you have drained a good bit of the water, set out a towel (or paper towels) and place the eggplant slices on there, another towel on top and squeeze out any extra water - this is also a good time to wipe off any extra salt.

  2. 2. Spray down a cookie sheet with some Pam. Place eggplant slices on the cookie sheet and lightly brush with olive oil, adding a little extra salt. Make sure that you leave a good bit of room between each slice to ensure the eggplant BAKES, not steams. Bake for about 10 minutes, flip eggplant, bake another 5-10 minutes until golden brown.

  3. 3. Chop and saute peppers and onions AND prepare quinoa (according to package) while eggplant is baking.

  4. 4. Dice eggplant.

  5. 5. Put all vegetables and quinoa into a bowl. Squeeze the juice from 1/2 lemon onto the mixture, add chopped basil. Mix and serve.

Categories

Vegetables, Salads, American, Vegetarian

Nutrition Facts
Serving Size 284.2g
Amount Per Serving
Calories
231
Calories from Fat
80
% Daily Value*
Total Fat
8.9g
14%
Saturated Fat
1.2g
6%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
632mg
26%
Potassium
677mg
19%
Total Carbohydrates
34.2g
11%
Dietary Fiber
8.5g
34%
Sugars
6.4g
Protein
6.5g
Vitamin A 18% Vitamin C 121%
Calcium 5% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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