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1-16oz Bag Soules Kitchen Fajita Steak
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.
Preheat oven to 450°F.
Cube the Japanese Eggplant and spread on a baking sheet.
Pour 2 Tbsp olive oil, sprinkle with ¼ tsp salt, ¼ tsp pepper, and ¼ tsp cayenne pepper and toss well.
Place in the oven for 10 minutes, flip, and cook again for about 3-5 minutes.
Remove from oven to cool.
In a large skillet, heat 2 Tbsp of olive oil, add the onion slices and simmer until starting to turn translucent.
Add the John Soules Foods Beef Fajitas simmer for about 4-6 minutes.
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.
Crumble all the feta cheese, then drizzle the entire salad with lemon vinaigrette.
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