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A tasty summer salad.
In a small saucepan combine vinegar and sugar and bring to a boil. Boil until sauce is reduced by half. Pour into a squeeze bottle and refrigerate until chilled.
Preheat broiler on your oven. Slice eggplant into ¼ inch slices. Brush lightly with olive oil. Add salt and pepper to taste and grill until tender on a grill pan or an outdoor grill. Set aside and top with a slice of fresh mozzarella cheese. Broil until cheese is melted and starts to bubble and brown. Remove from oven and allow to cool.
On a plate arrange mixed greens and flowers and top with a slice of eggplant. Dress lightly with the balsamic reduction and enjoy.
For a heartier meal, add slice grilled or breaded and pan-fried chicken to the salad.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!