Super Salad #10: Hot Mediterranean Salad

1 eggplant, cubed

2 Tb. balsamic vinegar

2 Tb. Braggs liquid aminoes

1 tsp. Italian herbs

6-8 crimini mushrooms, sliced

¼ c. vegetable broth

¾ c. sundried tomatoes

1 head kale, chopped and lightly steamed

Toss eggplant in vinegar, Braggs and herbs. Roast in 350˚ oven for 20 minutes. Meanwhile, sauté mushrooms in broth until soft. Combine eggplant, mushrooms and tomatoes. Spoon onto steamed kale. Serve with Dr. Oz’s Roasted Red Pepper Vinaigrette.

Dr. Oz’s Roasted Red Pepper Vinaigrette

1 roasted red pepper

1 clove garlic

1 ½ Tb. balsamic vinegar

1 ½ Tb. water

¼ tsp. pepper

½ tsp. dried thyme

Combine in blender and whirl until smooth.

To your health and happiness,

Hailey