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Healthy Picnic Salads

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Grilled Eggplant Salad

Ingredients:

1 Italian eggplant, cut into 1-inch thick slices
1 large red onion, cut into rounds
Canola oil
1 avocado, halved, pitted and flesh chopped
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon coarsely chopped oregano leaves
Honey
Olive oil
Salt and freshly ground pepper
1 lemon, zested
Parsley sprigs, for garnish

Directions:

Brush the eggplant and red onions with canola oil and arrange on the grill. Cook the eggplant until soft and grill the onions until they have a slight char. Remove from the grill to a cutting board and let cool slightly. Once cool, roughly chop and add them to a serving bowl along with the avocado.
In a small bowl, whisk together the red wine vinegar, the Dijon, and oregano. Add honey and olive oil, to taste, and blend until emulsified. Season with salt and pepper, to taste.
Add the dressing to the eggplant mixture and toss. Garnish with lemon zest and parsley sprigs and serve.

Serves: 4 (with 5 tbsp. of oil); calories 313, total fat: 26.5g, saturated fat: 3.5g, protein: 3g, total carbohydrates: 19g, sugar: 9g, fiber: 8g, cholesterol: 0mg, sodium: 158 mg 


Creamy Coleslaw with Grapes and Walnuts


Ingredients:

3/4 cup walnut pieces
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2/3 cup sour cream
1 small or 1/2 large head green cabbage, finesly shredded
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh tarragon
8 scallions, chopped
2 cups seedless green grapes, chopped

Directions:

Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and bake until lightly toasted, 5 to 7 minutes. Let cool, then coarsely chop.
Make the dressing: Whisk the vinegar, mustard, sugar, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Gradually whisk in the olive oil until well blended, then whisk in the sour cream.
Add the cabbage, cilantro, dill, tarragon, scallions, grapes and toasted walnuts to the bowl; toss to coat with the dressing. 
Cover and refrigerate 1 to 4 hours before serving.

Per serving (based on 6 servings): calories: 286, total fat: 19g, saturated fat: 5g, protein: 6g, total carbohydrates: 25g, sugar: 16g, fiber: 5g, cholesterol: 18mg, sodium: 185mg
 

Last updated: July 29, 2014
 


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