A zesty garlic-white wine dressing brings out the best in this Caribbean-style vegetable salad made with eggplant, papayas and pumpkin.
What You Need
Original recipe yields 16 servings
1 large chunk fresh pumpkin (1 lb.), seeds removed
1 green papaya, quartered, seeds removed
1-1/2 cups KRAFT Zesty Italian Dressing
1/2 cup dry white wine
3 cloves garlic, minced
2 tsp. chicken bouillon
1 tsp. ground black pepper
2 Tbsp. oil, divided
1 eggplant (1 lb.), cut into 1-inch chunks
1-1/2 tsp. chopped fresh oregano leaves
2 tsp. lemon juice
1 each red, yellow and green pepper, chopped
1 head iceberg lettuce (1-1/4 lb.), torn
1 red onion, thinly sliced
2 avocado s, coarsely chopped
1/4 cup crumbled goat cheese
2 Tbsp. chopped fresh thyme
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Please use alcohol responsibly.
Let's Make It
Cook pumpkin and papaya in boiling water in large saucepan 20 to 30 min. or until tender; drain. Cool slightly. Peel pumpkin and papaya; cut pulp into 1-inch chunks.
Whisk next 5 ingredients until bouillon is dissolved.
Heat 1 Tbsp. oil in large nonstick skillet on medium-high heat. Add eggplant; cook and stir 4 to 5 min. or until tender. Stir in oregano and lemon juice; transfer to large bowl.
Add remaining oil to same skillet; heat. Add peppers; cook and stir 4 min. or until crisp-tender. Add to eggplant mixture along with the pumpkin, papaya, dressing mixture and remaining ingredients; toss lightly. Refrigerate 1 hour.
The eggplant, peppers, pumpkin and papaya can all be prepared ahead of time. Refrigerate up to 24 hours before using as directed.
Often used in savory dishes and salads, a green papaya is also known as an unripened Mexican papaya. It has a dark green skin with a translucent yellowish green flesh and seeds of similar coloring. The seeds have a peppery flavor and can be ground and used as a substitute for pepper in recipes. The flesh has a texture and taste similar to that of a cucumber.
Look for the pumpkin used to prepare this recipe in the ethnic section of your supermarket. Often called "calabaza," it is usually sold in 1- to 2-lb. chunks.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.