Grilled Veggie and Goat Cheese Salad

I hate salads. I may have said this in a previous post but I really do hate salads. What’s fun about iceberg lettuce, tomatoes, and cucumbers. Gross. Here’s a really good salad. Chock full of veggies, a deliciously light dressing and a yummy globber of goat cheese. Even if you’re not that into goat cheese I suggest you try it in this salad. Mixed with the grilled veggies and dressing, it is so creamy and good. I also grilled up a 4 oz. chicken breast, cut it into cubes and threw it in. I eliminated the ciabatta bread and snack mix to cut down on the calories and sodium. Love it. I may regret canceling my Cooking Light subscription. Yikes.

Adapted from Cooking Light

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

Calories:292
Fat:14.2g (sat 5.3g,mono 6.2g,poly 1.2g)
Protein:12.1g
Carbohydrate:32.5g
Fiber:7.6g
Cholesterol:13mg
Iron:3.5mg
Sodium:584mg
Calcium:110mg
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