Ingredients:
- 1 eggplant, peeled and cut into strips
- dressing:
- 1/3 cup tarragon wine vinegar
- 1-1/2 tbsp italian seasoning
Directions:
- In a saucepan, cook the mushrooms in boiling water for 1 minute. Drain. In a large salad bowl, combine all vegetables; set aside. Combine all dressing ingredients and pour over vegetables. Stir gently. Cover and refrigerate 8 hours or overnight. Stir occasionally. Yield: about 10 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 396.4 Kcal (1660 kJ) | ||
| Calories from fat | 383.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.57g | 65% | |
|---|---|---|---|
| Cholesterol | 2.96mg | 1% | |
| Sodium | 253.91mg | 11% | |
| Potassium | 221.48mg | 5% | |
| Total Carbs | 5.26g | 2% | |
| Sugars | 3.01g | 12% | |
| Dietary Fiber | 2.07g | 8% | |
| Protein | 2.32g | 5% | |
| Vitamin C | 33.3mg | 56% | |
| Iron | 0.3mg | 2% | |
| Calcium | 34.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 292.84 Kcal (1226 kJ) | ||
| Calories from fat | 283.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.45g | 65% | |
|---|---|---|---|
| Cholesterol | 2.18mg | 1% | |
| Sodium | 187.57mg | 11% | |
| Potassium | 163.62mg | 5% | |
| Total Carbs | 3.88g | 2% | |
| Sugars | 2.22g | 12% | |
| Dietary Fiber | 1.53g | 8% | |
| Protein | 1.71g | 5% | |
| Vitamin C | 24.6mg | 56% | |
| Iron | 0.2mg | 2% | |
| Calcium | 25.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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