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Grilled Eggplant and Asparagus Salad
- 32 asparagus spears, trimmed
- 2 small Italian eggplants, cut into 1/2-inch thick spears
- 4 tomatoes, sliced
- 1/2 teaspoon salt, or as needed
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- salt and ground black pepper to taste
- 6 cups chopped romaine lettuce
- 2 cups chopped endive
- 2 tablespoons shredded Parmesan cheese, or more to taste
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 11.7g|
|Saturated Fat 2g|
|Total Carbohydrate 20.5g|
|Dietary Fiber 11.3g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|