Try this Grilled Green Bean and Eggplant Salad recipe, or contribute your own.
Suggest a better descriptionSlice eggplants into rounds 1/4" thick. Toss with green beans in balsamic vinegar. Grill 8 to 10 minutes, turning frequently. In a large salad bowl, toss together bell peppers, greens, onions, live oil, lemon juice & 2 tb balsalmic vinegar. Add salt & pepper. Arrange grilled vegetables on top. Serve immediately. "Vegetarian Times" July, 1993
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Serving Size: 1 Serving (377g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 90 | ||
Calories from Fat: 13 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 52.2mg | 2 % | |
Potassium 697.5mg | 18 % | |
Total Carbohydrate 19.5g | 6 % | |
Dietary Fiber 9.6g | 38 % | |
Sugars, other 9.9g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 90
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