Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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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.

Maureen Callahan, MS, RD
Recipe by Cooking Light August 2010

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Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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  • Preheat grill to medium-high heat.

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  • 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.

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

  • 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.

Nutrition Facts

292 calories; fat 14.2g; saturated fat 5.3g; mono fat 6.2g; poly fat 1.2g; protein 12.1g; carbohydrates 32.5g; fiber 7.6g; cholesterol 13mg; iron 3.5mg; sodium 584mg; calcium 110mg.
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