• 1) Baby Spinach
  • 2) Eggplant
  • 3) Carrots
  • 4) Pine Nuts
  • 5) Spoonful of 0% Plain Greek Yogurt
  • 6) Garlic Salt


  • Place desired amount of eggplant and carrots in oven to bake before you start prepping salad
  • Cut them into long chunky strips
  • Spray vegetables with olive oil and season eggplant with garlic salt and oregano and just the garlic salt on carrots and bake on 450 until golden brown
  • Once vegetables are done, place them on top of baby spinach
  • Sprinkle pine nuts (or any other seed, nut you prefer) and drizzle with a bit of greek yogurt as a dressing