Grilled Eggplant, Creole Tomato and Fresh Mozzarella Salad with Basil Vinaigrette

6 cups assorted lettuces
1 cup basil vinaigrette (see recipe)
6 slices grilled eggplant (see recipe)
2 yellow tomatoes, cut into 6 slices
2 red tomatoes, cut into 6 slices
6 slices fresh mozzarella
Fresh basil, finely shredded (chiffonnade)

Toss assorted lettuces lightly with vinaigrette. Reserve most of the dressing. Place the mozzarella in the center of the plate and top with a third of the lettuce. Add yellow tomatoes, followed by a third of the lettuce mix, red tomatoes, the last third of lettuce mix and top with grilled eggplant. Drizzle remaining dressing around the plate and over the salad. Garnish with fresh basil.

Yield: 6 servings

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