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Veggie Fry Salad
Recipes
Veggie Fry Salad

Ingredients

  • 14 oz frozen breaded eggplant (or sweet potato) fries (3 cups)
  • 2 tablespoons white balsamic glaze, divided
  • ½ cup julienne-cut sun-dried tomatoes (in oil), divided
  • ½ teaspoon kosher salt
  • 1 bag baby arugula leaves (4-5 oz)
  • ½ cup crumbled goat cheese

Steps

  1. Preheat oven to 400°F. Bake fries following package instructions (or for crispier fries, bake 5-6 more minutes).
  2. Combine 1 tablespoon glaze with ¼ cup tomatoes (including 1 tablespoon of the oil), and salt until thoroughly blended.
  3. Add mixture to arugula; add remaining ¼ cup tomatoes and toss until evenly coated. Top with eggplant fries, cheese, and remaining 1 tablespoon glaze. Serve.

Amount per ¼ recipe serving: Calories 280, Total Fat 15g, Chol 10mg, Sodium 340mg, Total Carb 29g, Fiber 6g, Calc 6%, Vitamin A 20%, Vitamin C 30%, Iron 4%