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Grilled Vegetable and Goat Cheese Salad

Yield 4 servings
The nut mix adds crunch and heat, pleasant foils to creamy goat cheese and sweet bell pepper. After grilling the veggies, reserve 2 bell pepper wedges and 2 eggplant slices for Sunday's hash.

Ingredients

  • 1 (1-pound) eggplant, cut into 1/2-inch-thick slices
  • 1 large red bell pepper, cut into 6 wedges
  • Cooking spray
  • 1/2 teaspoon freshly ground black pepper, divided
  • 4 (1-ounce) slices ciabatta bread
  • 2 tablespoons sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 2 cups arugula
  • 1 1/2 cups grape tomatoes, halved
  • 1 (5-ounce) package fresh baby spinach
  • 4 ounces goat cheese, cut into 4 slices
  • 1/4 cup Sweet Chipotle Snack Mix

Nutrition Information

  • calories 292
  • fat 14.2 g
  • satfat 5.3 g
  • monofat 6.2 g
  • polyfat 1.2 g
  • protein 12.1 g
  • carbohydrate 32.5 g
  • fiber 7.6 g
  • cholesterol 13 mg
  • iron 3.5 mg
  • sodium 584 mg
  • calcium 110 mg

How to Make It

  1. Preheat grill to medium-high heat.

  2. Place eggplant and bell pepper on a grill rack coated with cooking spray; grill 4 minutes on each side or until tender. Place bell pepper wedges in a zip-top plastic bag; seal. Let stand 15 minutes. Peel bell pepper wedges. Reserve 2 bell pepper wedges and 2 eggplant slices for Sunday's brunch. Coarsely chop remaining bell pepper and remaining eggplant. Sprinkle with 1/4 teaspoon black pepper.

  3. Place bread slices on grill rack; grill 2 minutes on each side or until golden brown.

  4. Place remaining 1/4 teaspoon black pepper, vinegar, oil, mustard, and salt in a large bowl; stir well with a whisk. Add eggplant, bell pepper, arugula, tomatoes, and spinach; toss gently to combine. Arrange about 2 1/2 cups salad on each of 4 plates; top each serving with 1 goat cheese slice and 1 tablespoon Sweet Chipotle Snack Mix. Serve each salad with 1 toast slice.