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1 Teaspoon Lemon Juice
1 Teaspoon Worcestershire Sauce
1/2 Teaspoon Dijon Mustard
1 Clove Garlic
1/4 Teaspoon Salt
1/4 Teaspoon Ground Pepper
1 Tablespoon Parmesan Cheese, Grated
1/4 Cup Parmesan Cheese, Grated
1 1/2 Tablespoon Light Mayonnaise
3 Teaspoon Extra Virgin Olive Oil
1 Cup Eggplant, Chopped
1 Cup Zucchini, Chopped
1 Cup Cherry Tomatoes, Halved
6 Cup Romaine Lettuce
1 1/2 Ibs Grilled Chicken Breast, Divided
Preheat the oven to 400 degrees. On a lightly greased baking sheet, roast eggplant and zucchini until tender for about twenty to thirty minutes. Meanwhile whisk together, lemon juice, Worcestershire sauce, Dijon mustard, garlic, salt, ground pepper, 1 tablespoon grated Parmesan cheese, light mayonnaise, and olive oil in a small bowl to make the dressing. Gently toss the roasted veggies, tomatoes, lettuce, dressing, and Parmesan cheese together. Serve with six ounces of grilled chicken per serving. Enjoy.
Salads are a great option in the summer especially. In the summertime, when it is hot outside, most people do not want to cook much. Salads can be healthy and nutritious especially if you use healthy ingredients and recipes.