Directions:
- In a large bowl, combine the first five ingredients. In a large skillet, saute zucchini and eggplant in oil until tender; add to lettuce mixture.
- In a blender, combine the egg substitute, Dijon mustard, ground mustard, garlic salt, basil and oregano; cover and process for 30 seconds or until smooth. While processing, gradually add oil in a steady stream; stir in vinegar. Serve with salad. Yield: 8 servings (2/3 cup dressing).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.11 Kcal (1005 kJ) | ||
| Calories from fat | 178.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.82g | 30% | |
|---|---|---|---|
| Cholesterol | 21.16mg | 7% | |
| Sodium | 85.27mg | 4% | |
| Potassium | 546.67mg | 12% | |
| Total Carbs | 12.48g | 4% | |
| Sugars | 7.55g | 30% | |
| Dietary Fiber | 4.48g | 18% | |
| Protein | 4.6g | 9% | |
| Vitamin C | 21.2mg | 35% | |
| Iron | 1mg | 6% | |
| Calcium | 60.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 91.04 Kcal (381 kJ) | ||
| Calories from fat | 67.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.52g | 30% | |
|---|---|---|---|
| Cholesterol | 8.02mg | 7% | |
| Sodium | 32.33mg | 4% | |
| Potassium | 207.27mg | 12% | |
| Total Carbs | 4.73g | 4% | |
| Sugars | 2.86g | 30% | |
| Dietary Fiber | 1.7g | 18% | |
| Protein | 1.74g | 9% | |
| Vitamin C | 8mg | 35% | |
| Iron | 0.4mg | 6% | |
| Calcium | 22.9mg | 6% | |
* 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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