Grilled Vegetable and Goat Cheese Salad

Ingredients

• 2 cups arugula
• 1 (1-pound) eggplant, cut into 1/2-inch-thick slices
• 1 large red bell pepper, cut into 6 wedges
• ¼ cup Sweet Chipotle Snack Mix
• ¼ cup Sweet Chipotle Snack Mix
• 2 cups arugula
• 1 ½ cups grape tomatoes, halved
• + 21 more ingredients
• • 1 (5-ounce) package fresh baby spinach
  • ½ teaspoon Dijon mustard
  • 4 ounces goat cheese, cut into 4 slices
  • 1 ½ cups grape tomatoes, halved
  • 4 ounces goat cheese, cut into 4 slices
  • ½ teaspoon freshly ground black pepper, divided
  • Cooking spray
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper, divided
  • 4 (1-ounce) slices ciabatta bread
  • 1 (1-pound) eggplant, cut into 1/2-inch-thick slices
  • 1 (5-ounce) package fresh baby spinach
  • 4 (1-ounce) slices ciabatta bread
  • 2 tablespoons sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1 large red bell pepper, cut into 6 wedges
  • 2 tablespoons sherry vinegar
  • Cooking spray

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...

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