Greek Salad with Eggplant Croutons

• Eggplant Croutons
• 1-1/2 cups Italian seasoned dry bread crumbs
• 6 Tbsp. flour
• 9 each eggs, beaten
• 1-1/2 qt. eggplant, peeled, 1/2-inch diced
• Greek Salad
• 3 gal. 50-50 iceberg-romaine lettuce blend, cut into 1-inch pieces
• 1-1/2 qt. tomatoes, large diced
• 3 cups cucumbers, sliced
• 2 cups pitted Kalamata olives
• 2 cups feta cheese, crumbled
• 3 cups pepperoncini peppers, sliced into rings
• 72 each red onion rings
• 1/4 cup fresh oregano leaves
• 3 cups KRAFT Greek Vinaigrette

1. Eggplant Croutons: Combine bread crumbs and flour.
2. Toss eggplant in bread crumb mixture, dip in eggs, then dredge in bread crumb mixture to coat.
3. Fry in 350F oil 1 to 2 min.
4. or until golden brown; drain well.
5. For each salad: Gently toss 5 oz.
6. lettuce blend, 1/4 cup each Eggplant Croutons and tomatoes, 2 Tbsp.
7. cucumbers, 5 olives, 1/2 oz.
8. each cheese and pepperoncinis, 3 onion slices, 1/2 tsp.
9. oregano, and 1 oz.
10. dressing.

croutons, italian seasoned dry, flour, eggs, eggplant, salad, blend, tomatoes, cucumbers, olives, feta cheese, pepperoncini peppers, red onion, fresh oregano, vinaigrette

Taken from www.kraftrecipes.com/recipes/greek-salad-eggplant-croutons-163656.aspx (may not work)