Thursday, August 16, 2012

Salad of grilled peaches on a bed of baby lettuce with nuts and goat cheese


Salads are delicious.Salads with grilled peaches are spectacular! I just love the salads I have been putting together lately. I made Grilled Peaches on a bed of Spring Greens several times. Each one was just a little different so I will share a few ideas of various things you can add but it is really up to you. This is a versatile and crowd pleasing salad! 

By the way, these peaches are the little ones from my friend's tree so they look more like apricots. But they are really tasty little mini peaches and I am very grateful for my friend's generiosity!

Grilled peaches on a bed of baby lettuce and spinach with nuts and goat cheese

Spring greens, a mix of baby lettuces and spinach or whatever you prefer
Toss lightly with pomegranate vinaigrette, sweet balsamic vinaigrette or basic vinaigrette (see link or recipe below)
 You can place extra vinaigrette on the table.

Plate greens.
For Simple Fruit and nut mix, top with :                                
Grilled peaches*, about a half large peach per person
Dried cranberries or dried cherries
Toasted sliced almonds or toasted pecan halves


For Deluxe salad with fruit and nut, top with:
Chicken goes well with this salad

Thinly sliced red onions
Thinly sliced Red sweet pepper
Grilled peaches*, about a half large peach per person

Optional protein—Grilled chicken tenders or shredded chicken
Dried cranberries or dried cherries
Toasted sliced almonds or toasted pecan halves
Goat cheese crumbles, a TBSP or two per person
 *To grill peaches, get the grill to medium hot. While grill is heating, you may peel peaches. If you would like, you can leave the skin on. It comes off easily once grilled.
If you chose to peel the peaches before hand, a way to do it easily is to wash  peaches and place them in boiling water for 1-2 minutes then immediately into ice and water in a bowl. Remove from ice water and the skin will pull right off.



Brush cut side with canola or veggie oil and place peach cut side down on grill. Grill on medium for about 4-5 minutes, until begining to turn gold brown but not getting overly soft. You may turn larger peaches over and cook on the other side. If you like, once you turn them over you could brush them with whichever vinaigrette you are using in the salad.
Heat 1-2 minutes, until tender.



Sweet Balsamic Vinaigrette
2 parts balsamic vinegar- like raspberry balsamic (I usually use 4 TBSP)
1 part sugar, agave or honey (I usually use 1 ½ -2 TBSP)
Pinch of salt, pepper
1 part light olive oil (I usually use 2 TBSP)


What are some tasty salads you have had lately?

4 comments:

  1. Grilled peaches! Yum yum. This looks like a healthy and tasty salad.

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  2. Those peaches are adorable. I wish I had a neighbor like this. :) Grilling them made a fabulous ingredient for a beautiful salad. Have a great weekend. ~ Ramona

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  3. That looks so good Denise. I'm always looking for different salad recipes and I'm going to bookmark this one. Thanks so much for stopping by and wishing our son a happy birthday. It was fun to learn your connections with Long Beach. Have a great week.

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  4. Yum, Denise! Salad is such an endless palate - I love coming across fun new ones such as this. I am very enticed by the grilled peaches. Delish!

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