Garden Salad with Eggplant Croutons and Cranberry-Balsamic Dressing

Garden Salad with Eggplant Croutons and Cranberry-Balsamic Dressing
24 servings, 1 salad plus 1 oz. dressing each


Ingredients Weights Measures
Eggplant Croutons
Italian seasoned dry bread crumbs 12 oz. 1-1/2 cups
flour 1.2 oz. 6 Tbsp.
eggs, beaten 15.3 oz. 9 each
eggplant, peeled, 1/2-inch diced 1.5 lb. 1-1/2 qt.
Cranberry-Balsamic Dressing
KRAFT Balsamic Vinaigrette Dressing 1.5 lb. 1-1/2 cups
dried cranberries 4.5 oz. 3/4 cup
Garden Salad
50-50 iceberg-romaine lettuce blend, cut into 1-inch pieces 7.5 lb. 3 gal.
mesclun salad greens 12 oz. 3 qt.
cherry tomatoes, halved 2.25 lb. 1-1/2 qt.
cucumbers, quartered, sliced 2.25 lb. 1-1/2 qt.
shredded carrots 1.5 lb. 4-1/2 cups
red onions, thinly sliced 12 oz. 3 cups
KRAFT 100% Shredded Parmesan Cheese 12 oz. 2-1/4 cups


EGGPLANT Croutons: Combine bread crumbs and flour.

TOSS eggplant in bread crumb mixture, dip in eggs, then dredge in bread crumb mixture to coat.

FRY in 350°F fryer 1 to 2 min. or until golden brown; drain well.

CRANBERRY-BALSAMIC Dressing: Puree dressing and cranberries in blender until smooth. Refrigerate until ready to use.

FOR each salad: Toss 5 oz. lettuce blend with 1/2 oz. mesclun. Add 1.5 oz. each tomatoes and cucumbers, 1 oz. carrots, and 1/2 oz. each onions and cheese; toss gently.

ARRANGE salad mixture on serving plate. Top with 2.5 oz. Eggplant Croutons. Serve with 1 oz. dressing in ramekin on the side.

Kraft Kitchens Tips

Substitute zucchini for the eggplant.
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Nutritional Information

Nutrition Information

Total fat
 12 g
Saturated fat
 3.5 g
 80 mg
 550 mg
 25 g
Dietary fiber
 6 g
 14 g
 11 g
Vitamin A
 250 %DV
Vitamin C
 30 %DV
 25 %DV
 15 %DV