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Chilled Tongue and Vegetable Medley

Diet.Guru's picture
Ingredients
  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
  Pepper 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Chopped fresh parsley 1 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Healthy

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4.146875
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

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

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Chilled Tongue And Vegetable Medley Recipe