Posted: January 21 2011 in RecipesSalads

¼ cup Renée’s Gourmet Balsamic Vinaigrette
½ cup red potatoes, diced, with skin
¼ cup eggplant wedges
1 cup baby greens or spinach
3 tbsp Goat cheese, crumbled
8 yellow grape tomatoes, halved
16 red seedless grapes, halved
¼ cup red peppers, diced
¼ cup red onion, sliced
1 tbsp olive oil
1 tsp fresh oregano, chopped
1 tbsp pine nuts, toasted
1 tbsp pumpkin seeds, toasted

Wash and cook potatoes in salted water, drain and allow to cool.  Brush eggplant with olive oil. Grill lightly.  Wash and dry greens.

Assemble salad by combining ingredients. Dress with Balsamic Vinaigrette. Garnish with oregano, pine nuts and pumpkin seeds. Serve.

Recipe from Renée’s website