Chilled Tongue and Vegetable Medley
|Eggplant||1 Pound, sliced into 1/2-inch-thick rounds (1 Medium Sized)|
|Julienne-cut cooked pickled tongue||12 Ounce (Thin Strips)|
|Tomatoes||2 Medium, blanched, peeled, seeded, and chopped|
|Thinly sliced red bell peppers||1 Cup (16 tbs)|
|Chopped scallions||1⁄4 Cup (4 tbs) (Or Green Onions)|
|Red wine vinegar||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Olive oil||1 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
|Garlic||1 Clove (5 gm), minced|
|Chopped fresh parsley||1 Tablespoon|
Spray a cookie sheet with nonstick cooking spray; arrange eggplant slices on sheet and bake at 350°F., turning once, until soft, about 30 minutes.
Cut eggplant into 1/2-inch cubes.
In salad bowl combine eggplant, tongue, tomatoes, red peppers, and scallions; in small bowl combine remaining ingredients except parsley, mixing well.
Pour dressing over salad and toss to combine; cover and refrigerate until chilled.
Just before serving, toss again and sprinkle with parsley.
Serving size: Complete recipe
Calories 1289 Calories from Fat 721
% Daily Value*
Total Fat 80 g123.6%
Saturated Fat 24.3 g121.5%
Trans Fat 0 g
Cholesterol 496.7 mg165.6%
Sodium 667.6 mg27.8%
Total Carbohydrates 52 g17.4%
Dietary Fiber 22.9 g91.6%
Sugars 24.9 g
Protein 92 g183.2%
Vitamin A 167.1% Vitamin C 462.4%
Calcium 19.2% Iron 116.6%
*Based on a 2000 Calorie diet