Grilled Peach Salad With Spinach And Raspberries Recipes

GRILLED PEACH SALAD WITH SPINACH AND RASPBERRIES

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine olive oil, balsamic vinegar, garlic, mustard, salt, and pepper in a small container with a lid. Cover and shake vigorously to combine dressing ingredients. Set aside.
• Brush peach slices lightly with avocado oil. Place peaches, cut-side down, onto the grill; cook until grill marks form, 1 to 2 minutes. Turn each slice and cook until grill marks form, 1 to 2 minutes more. Remove from grill
• Divide spinach between 4 salad plates. Top each salad with 4 grilled peach slices. Evenly distribute raspberries and top with some almonds. Drizzle each salad evenly with dressing.

GRILLED PEACH SALAD WITH GRAPEFRUIT VINAIGRETTE

Steps:

• Preheat grill to medium.
• Peel and section the grapefruit with a pairing knife over a small bowl to capture any juice. Once you have removed all sections squeeze the grapefruit to extract any left over juice into the bowl. Place sections into a separate bowl. Cut peaches into 1/8ths and brush with oil. Grill for 5 minutes until slightly soft.
• In the bowl with the grapefruit juice add the honey, oil, salt and pepper and whisk until well combined. In a large salad bowl add arugula, grapefruit, grilled peaches, sliced scallions and vinaigrette. Toss well to combine and serve.

GRILLED CHICKEN AND RASPBERRY-SPINACH SALAD

Steps:

• Heat gas or charcoal grill. In small bowl, stir together fruit spread, vinegar and oil; reserve 1/3 cup for glaze. Set remaining mixture aside.
• Carefully brush grill rack with oil. Place chicken on grill over medium heat. Brush chicken with reserved glaze. Cover grill; cook 5 minutes. Turn chicken over; brush with glaze. Cover grill; cook 3 to 7 minutes longer, brushing occasionally with glaze, until juice of chicken is clear when center of thickest part is cut (170°F).
• Meanwhile, on 4 individual dinner plates, arrange spinach, raspberries, onion and almonds. Cut each grilled chicken breast into slices; place on top of salads. Drizzle with remaining fruit spread mixture.

SPINACH SALAD WITH GRILLED PEACHES

Steps:

• Preheat the oven to 350 degrees. Place the pecans on a baking sheet and toast in the oven until golden and fragrant, 6 minutes; roughly chop.
• Preheat a grill to medium-high heat on one side and medium heat on the other. Lightly brush the peaches with oil and grill over medium until nicely marked, about 4 minutes per side. Meanwhile, place a flat cast-iron skillet on the grill over medium-high heat. Add the bacon and cook until crisp; transfer to a paper-towel-lined plate.
• Combine the spinach, red onion, grilled peaches, pecans and bacon in a large bowl.
• Make the dressing: Mash the blue cheese with a fork in a bowl. Mix in the buttermilk, sour cream, sugar, and salt and pepper to taste. Toss with the salad just before serving.
• Photography by Miki Duisterhof

GRILLED PEACH SPINACH SALAD

Steps:

• Heat a grill pan or grill over high heat.
• Brush peach slices with canola oil and place on grill, turning once, until grill marks form (~1-2 min per side).
• Remove peaches from heat and place on a separate plate until ready to use.
• In a large bowl, add spinach, cooked quinoa, avocado, blueberries and red onion. Toss with dressing.
• Top with feta and grilled peach slices.

GRILLED PORK AND PEACH SALAD

Steps:

• Combine olive oil, balsamic vinegar, Dijon mustard, minced ginger, minced garlic, cayenne, 1/4 teaspoon salt, and white pepper in a pint-sized jar with a lid. Place the lid on the jar and shake the ingredients until well blended. Taste and adjust seasoning, if desired. Place container in the refrigerator until ready to use.
• Clean grates of an outdoor grill and preheat to medium-high, about 10 minutes, or as the manufacturer recommends.
• When grill is ready, grease grates using tongs to hold a paper towel saturated with vegetable oil.
• While the grill is heating, combine smoked paprika, granulated garlic, 1/4 teaspoon salt, and black pepper in a small bowl.
• Sprinkle both sides of pork slices with dry spice mixture and allow to stand at room temperature until the grill is ready.
• Place seasoned pork slices on the grill and do not touch for about 2 minutes. Using tongs, flip the slices and continue to grill until grill marks form and the pork reaches an internal temperature of 145 degrees F (62 degrees C), an additional 2 to 3 minutes. Remove from the grill and set aside.
• Place peach slices across the grate and grill until grill marks form, 2 to 3 minutes per side. Add to the reserved grilled pork slices.
• Make a bundle of kale leaves and slice across into 1/8-inch slices. Place sliced kale and carrots in a large mixing bowl. Add grilled pork slices and grilled peaches, and toss with desired amount of dressing (see note).
• Arrange salad on plates, and sprinkle 1/4 cup blueberries on each plate.

JUST PEACHY SPINACH SALAD

Steps:

• Make the vinaigrette: Using a whisk, combine mustard, vinegar, olive oil, garlic and sugar in a small bowl, and set aside.
• Either in a large serving bowl or in 4 individual serving bowls, arrange spinach, onion, peaches and pine nuts.
• Drizzle with vinaigrette just before serving and sprinkle with cracked black pepper.

RASPBERRY AND SPINACH SALAD

Steps:

• Mix the oil into the poppyseeds, dijon and honey.
• Add vinegar.
• Shake well-- this dressing stays emulsified very well.
• You can toss with the rest of the salad ingredients or toss with just the spinach and then garnish the top with the other ingredients, or plate each serving and pour dressing over, whatever you choose.

SPINACH SALAD WITH GRILLED CHICKEN, MANGO, AND RASPBERRIES SZWARC

Steps:

• Make dressing:
• In a bowl whisk together all dressing ingredients except oil. Add oil in a stream, whisking, and whisk until emulsified. (Dressing may be made 2 days ahead and chilled, covered.)
• In a shallow dish or a resealable plastic bag coat chicken with 3 tablespoons dressing. (Marinate chicken, covered and chilled, 2 hours.)
• Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking and grill chicken, drained, until cooked through, about 7 minutes on each side. Transfer chicken to a platter and cool. (Chicken may be made up to this point 1 day ahead and chilled, covered.)
• Cut chicken into 1/4-inch-thick slices and in a large bowl combine with remaining ingredients. Drizzle remaining dressing over salad and toss gently to combine well.