The perfect winter salad.
Living in Minnesota, winters can be long and filled with dreams of warm weather, lakeside views, and faster commutes. This salad reminds me a lot of the summer. Every week between June and September we headed out to local farmers markets to purchase fresh vegetables. One of my favorite recipes is just to chop them all up and saute them. I found some good looking eggplants at the grocery store last week so decided to do a winter rendition.This weekend has flown by! On Friday night we headed out to a going away party for a friend of mine who is transferring to Iowa for undergraduate. It was so nice to have so many great friends in one place. Lulu got the best of me on Saturday when a couple of us trekked it to Mall of America. We spontaneously decided to go on the spongebob roller coaster, which was a blast. I ended the day watching the Packers beat the vikings in the first round of the playoffs, perfect Saturday. Hope you had a great weekend and I hope to have some great posts for you this week.
Sauteed Eggplant Salad
What you need:- 1 medium eggplant, sliced in half circles
- 1 green pepper, sliced in quarters
- 1/2 yellow onion, chopped
- 2 cloves of garlic, minced
- 1/2 avocado, chopped
For dressing:
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 1 teaspoon lime juice
- 1 tsp oregano
- salt and pepper
In a large bowl, combine all ingredients except the avocado and let marinate for 15 minutes. In a medium skillet over medium heat, saute mixture for 6-8 minutes until cooked al dente. Remove from heat and add avocado.
