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Greek Salad with Eggplant Croutons

Greek Salad with Eggplant Croutons
 
Yield:
24 servings, 1 salad plus 1 oz. dressing each

Ingredients

Ingredients Weights Measures
Eggplant Croutons
Italian seasoned dry bread crumbs 12 oz. 1-1/2 cups
flour 1.2 oz. 6 Tbsp.
eggs, beaten 15.3 oz. 9 each
eggplant, peeled, 1/2-inch diced 1.5 lb. 1-1/2 qt.
Greek Salad
50-50 iceberg-romaine lettuce blend, cut into 1-inch pieces 7.5 lb. 3 gal.
tomatoes, large diced 2 lb. + 7 oz. 1-1/2 qt.
cucumbers, sliced 1.5 lb. 3 cups
pitted kalamata olives 15 oz. 2 cups
feta cheese, crumbled 12 oz. 2 cups
pepperoncini peppers, sliced into rings 12 oz. 3 cups
red onion rings 15 oz. 72 each
fresh oregano leaves - 1/4 cup
KRAFT Greek Vinaigrette 1.5 lb. 3 cups

Directions

EGGPLANT Croutons: Combine bread crumbs and flour.

TOSS eggplant in bread crumb mixture, dip in eggs, then dredge in bread crumb mixture to coat.

FRY in 350°F oil 1 to 2 min. or until golden brown; drain well.

FOR each salad: Gently toss 5 oz. lettuce blend, 1/4 cup each Eggplant Croutons and tomatoes, 2 Tbsp. cucumbers, 5 olives, 1/2 oz. each cheese and pepperoncinis, 3 onion slices, 1/2 tsp. oregano, and 1 oz. dressing.

Kraft Kitchens Tips

Variation
Substitute zucchini for the eggplant.
K:65175v01:163656
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Nutritional Information

Nutrition Information

Calories
 290
Total fat
 21 g
Saturated fat
 4.5 g
Cholesterol
 80 mg
Sodium
 1020 mg
Carbohydrate
 19 g
Dietary fiber
 5 g
Sugars
 8 g
Protein
 8 g
Vitamin A
 140 %DV
Vitamin C
 25 %DV
Calcium
 15 %DV
Iron
 15 %DV