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Eggplant Salad With Peppers, Mint And Sherry Shallot Vinaigrette

Specialty Dressings/ Vinaigrettes Side Dishes,Entrées Pasta Salads/Slaws/Grains Vegetables
  • 4 C. Eggplant, cut 1 inch diced
  • 10 oz Ken's Sherry Shallot Viniagrette
  • 2 C. Mixed bell peppers, cut 1 inch
  • 2 C. Cherry tomatoes, halved
  • 2 C. Field greens
  • 2 C. Farro, cooked
  • 3 oz Feta
  • 1/2 C. Mint leaves
  • 1.  Preheat oven to 425°F. Toss eggplant with 4 oz. vinaigrette, reserving the rest. Bake until tender and golden, about 20 minutes. Let cool. In a large bowl combine eggplant, peppers, tomatoes, field greens, farro, feta and mint. Toss with vinaigrette and serve.

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