Serves 4 Cook Time 35 minutes
2 red onion, sliced
2 small Japanese eggplants, halved lengthwise and sliced
12 baby bell peppers
1 pint cherry tomatoes
2 tbsp olive oil, divided
8 c chopped kale leaves, stems removed
1 romaine heart, chopped
2 tbsp balsamic vinegar
2 oz deli-sliced soppressata cut into strips
2 oz romano cheese
- Preheat the broiler. Arrange the red onions, eggplant, bell peppers and tomatoes on a baking sheet and drizzle with 1 tbsp olive oil and season with salt and pepper. Broil, turning halfway through (6 minutes per side).
- Combine the kale and romaine in a large bowl with 1 tbsp olive oil and vinegar. Add the broiled vegetables and toss.
- Divide the salad among 4 bowls. Top with soppressata and romano cheese.
Nutrition Info: calories 370, fat 15g, protein 17.5g, carbohydrates 8.1g, sodium 533.6mg
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center