Garden Salad with Eggplant Croutons and Cranberry-Balsamic Dressing Recipe

Name: Garden Salad with Eggplant Croutons and Cranberry-Balsamic Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Eggplant Croutons; 1-1/2 cups Italian seasoned dry bread crumbs; 6 Tbsp. flour; 9 each eggs, beaten; 1-1/2 qt. eggplant, peeled, 1/2-inch diced; Cranberry-Balsamic Dressing; 1-1/2 cups KRAFT Balsamic Vinaigrette Dressing; 3/4 cup dried cranberries; Garden Salad; 3 gal. 50-50 iceberg-romaine lettuce blend, cut into 1-inch pieces; 3 qt. mesclun salad greens; 1-1/2 qt. cherry tomatoes, halved; 1-1/2 qt. cucumbers, quartered, sliced; 4-1/2 cups shredded carrots; 3 cups red onions, thinly sliced; 2-1/4 cups KRAFT 100% Shredded Parmesan Cheese

Servings: persons

Eggplant Croutons
1-1/2 cups Italian seasoned dry bread crumbs
6 Tbsp. flour
9 each eggs, beaten
1-1/2 qt. eggplant, peeled, 1/2-inch diced
Cranberry-Balsamic Dressing
1-1/2 cups KRAFT Balsamic Vinaigrette Dressing
3/4 cup dried cranberries
Garden Salad
3 gal. 50-50 iceberg-romaine lettuce blend, cut into 1-inch pieces
3 qt. mesclun salad greens
1-1/2 qt. cherry tomatoes, halved
1-1/2 qt. cucumbers, quartered, sliced
4-1/2 cups shredded carrots
3 cups red onions, thinly sliced
2-1/4 cups KRAFT 100% Shredded Parmesan Cheese

1
Eggplant Croutons: Combine bread crumbs and flour.
2
Toss eggplant in bread crumb mixture, dip in eggs, then dredge in bread crumb mixture to coat.
3
Fry in 350F fryer 1 to 2 min.
4
or until golden brown; drain well.
5
Cranberry-Balsamic Dressing: Puree dressing and cranberries in blender until smooth.
6
Refrigerate until ready to use.
7
For each salad: Toss 5 oz.
8
lettuce blend with 1/2 oz.
9
mesclun.
10
Add 1.5 oz.
11
each tomatoes and cucumbers, 1 oz.
12
carrots, and 1/2 oz.
13
each onions and cheese; toss gently.
14
Arrange salad mixture on serving plate.
15
Top with 2.5 oz.
16
Eggplant Croutons.
17
Serve with 1 oz.
18
dressing in ramekin on the side.

758

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Eggplant Croutons, 1-1/2 cups Italian seasoned dry bread crumbs, 6 Tbsp. flour, 9 each eggs, beaten, and more.

Yes, Garden Salad with Eggplant Croutons and Cranberry-Balsamic Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Garden Salad with Eggplant Croutons and Cranberry-Balsamic Dressing

How did you like this recipe?

Frequently Asked Questions