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Grilled Vegetable and Goat Cheese Salad

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.

This recipe goes with Steak Hash with Poached Eggs

Cooking Light AUGUST 2010

  • Yield: 4 servings

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 292
  • Fat: 14.2g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 1.2g
  • Protein: 12.1g
  • Carbohydrate: 32.5g
  • Fiber: 7.6g
  • Cholesterol: 13mg
  • Iron: 3.5mg
  • Sodium: 584mg
  • Calcium: 110mg
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Grilled Vegetable and Goat Cheese Salad recipe

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