Ingredients
Scale
For the Cucumber Tahini Yogurt Dressing:
- 2/3 cup nonfat plain yogurt
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon tahini (sesame seed paste)
- 1 Tablespoon light mayonnaise
- 1 – 3 cloves garlic, peeled
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1 teaspoon lemon juice
- A sprig of fresh mint leaves
- A sprig of fresh dillweed
For the turmeric roasted eggplant:
- 1 large eggplant, peeled & cut in 1/2-inch slices
- 1 Tablespoon olive oil
- 1 Tablespoon tomato juice
- 1/4 teaspoon EACH: turmeric, garlic powder, cumin
For the salad:
- Fresh spinach leaves
- Cooked chickpeas
- Fresh mushrooms, sliced
- Fresh garden tomato, cut into chunks
- Roasted yellow summer squash
- Fresh cucumber, sliced and cut into pieces
- Thin-sliced red cabbage
- Thin-sliced red onion
- Feta cheese crumbles
- Pine nuts (pinons), toasted … or roasted sunflower seeds
Instructions
- Put the dressing ingredients in a mini food processor and process until smooth. Set aside.
- Preheat the oven to 400 F. Spray a baking sheet with cooking spray. In a small bowl, whisk together the olive oil, tomato juice and spices. Brush both sides of the eggplant slices with this mixture and set the eggplant on the prepared tray. Bake at 400 for 15 – 20 minutes or until the eggplant is tender. Remove from oven and let cool. Chop into chunks.
- To make the salads: make a bed of spinach in your salad bowl (or plate), Arrange the rest of the ingredients on the spinach around the bowl and sprinkle with pine nuts. Drizzle with the dressing and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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