Steak and Eggplant Salad
with Lemon Vinaigrette

Prep Time
5 Minutes
Cook Time
21 Minutes
Per Serving
6 People
280 Per Serving

Primary Protein

Beef Fajita

Alternative Protein

Beef Steak


  • 1-16oz Bag John Soules Foods Beef Fajitas
  • 5 oz Bag of Arugula and Baby Spinach Mix
  • ½ Purple Onion, Sliced
  • 4 Tbsp Olive Oil
  • 2 Cups Eggplant, ½” cubed
  • ½ tsp Salt and Pepper
  • ¼ tsp Cayenne Pepper
  • ¼ Cup Tomatoes, Diced
  • 4 oz Feta Cheese
  • 1/4 Cup Lemon Vinaigrette Dressing

Tip: Packaged sliced onions and tomatoes can usually be found in the produce aisle of your
local grocer.

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  1. Preheat oven to 450°F.
  2. Cube the Japanese Eggplant and spread on a baking sheet.
  3. Pour 2 Tbsp olive oil, sprinkle with ¼ tsp salt, ¼ tsp pepper, and ¼ tsp cayenne pepper
    and toss well.
  4. Place in the oven for 10 minutes, flip, and cook again for about 3-5 minutes.
  5. Remove from oven to cool.
  6. In a large skillet, heat 2 Tbsp of olive oil, add the onion slices and simmer until starting to
    turn translucent.
  7. Add the John Soules Foods Beef Fajitas simmer for about 4-6 minutes.
  8. In a large salad bowl place your arugula and baby spinach mix, tomatoes, roasted
    eggplant, chopped tomatoes, and John Soules Foods Beef Fajitas and onions.
  9. Crumble all the feta cheese, then drizzle the entire salad with lemon vinaigrette.
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Watch How It’s Made