Caponata Salad
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 94.6
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 33.6 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 2.7 g
- Protein: 1.6 g
View full nutritional breakdown of Caponata Salad calories by ingredient
Introduction
A fresh tasting use of summer produce. Super low calorie yet filling. A fresh tasting use of summer produce. Super low calorie yet filling.Number of Servings: 12
Ingredients
-
3 C Eggplant, Diced
3 C Zucchini, Diced
3 C Yellow squash, Diced
3 C Celery, Diced
1 C Red onion, Diced
3 Tbsp Olive oil
Salt & Pepper
3 C Vinegar red wine
8 Packets Splenda
1 Tsp Basil, dried
3 C Tomato, Diced
Tips
Great on lettuce or a sandwich or serve with chicken, pork, shrimp, risotto, pasta or anything.
Directions
Toss EGGPLANT-ONION with OIL, SALT & PEPPER.
Pour onto a baking pan. Roast 15 minutes at 400 degrees.
Stir VINEGAR-SPLENDA. Pour over VEGGIES.
Add BASIL. Stir. Roast 10 min. remove from oven.
Stir in TOMATOES. Cool.
Serving Size: makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user LYPSPARK.
Pour onto a baking pan. Roast 15 minutes at 400 degrees.
Stir VINEGAR-SPLENDA. Pour over VEGGIES.
Add BASIL. Stir. Roast 10 min. remove from oven.
Stir in TOMATOES. Cool.
Serving Size: makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user LYPSPARK.