Peach Salad India Aru Ka Salad Recipes

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PEACH SALAD



Peach Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 0

Steps:

  • Soak 1/2 thinly sliced red onion in ice water for 10 minutes; drain and pat dry. Whisk 2 tablespoons white wine vinegar and 2 teaspoons each honey and Dijon mustard in a large bowl; whisk in 1/4 cup olive oil. Add the onion, 6 peaches (cut into wedges), 1/2 cup chopped candied walnuts and 1/4 cup each fresh basil and mint. Season with salt and pepper and toss.

GRILLED PEACH AND BACON SALAD



Grilled Peach and Bacon Salad image

Provided by Ayesha Curry

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

6 slices thick-cut bacon, cut into lardons (1-by-1/4-inch pieces)
Vegetable oil, for the grill pan
4 firm peaches, cut into sixths
Kosher salt and freshly ground black pepper
1 teaspoon honey
2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar
1 bunch kale, stemmed and thinly sliced
1 cup grape tomatoes, halved
1/2 cup toasted pecan pieces

Steps:

  • Add the bacon lardons to a cold skillet and heat over medium heat. Cook, stirring, until the fat is rendered and bacon is crisp, 10 to 12 minutes. With a slotted spoon, remove the bacon to a paper-towel-lined plate. Reserve the fat in the pan and keep warm; there should be a little more than 4 tablespoons fat.
  • Meanwhile, lightly oil and preheat a cast-iron grill pan over medium-high heat. Brush the peaches with a little of the reserved bacon fat and season with a little black pepper. Grill until fragrant and clear grill marks appear, 1 to 2 minutes per side. Remove to a plate.
  • In a small bowl, whisk together the honey, mustard and vinegar. Slowly whisk in the warm bacon fat. Season with salt and pepper to taste.
  • In a large bowl, drizzle the dressing over the kale; toss to coat. Taste and season with a little more salt and pepper as needed. Transfer the kale to a serving platter and top with the tomatoes, peaches, pecans and bacon.

GRILLED PEACH, RICE & ARUGULA SALAD



Grilled Peach, Rice & Arugula Salad image

This hearty salad was created when I needed to clear out some leftovers from the fridge-and it became an instant hit! The grilled peaches are the ultimate "tastes like summer" salad booster. -Lauren Wyler, Dripping Springs, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

3 tablespoons cider vinegar
2 tablespoons Dijon mustard
2 tablespoons canola oil
2 tablespoons maple syrup
1 tablespoon finely chopped shallot
1/4 teaspoon cayenne pepper
SALAD:
1 package (8.8 ounces) ready-to-serve long grain and wild rice
2 medium peaches, quartered
6 cups fresh arugula (about 4 ounces)
6 bacon strips, cooked and crumbled
1/2 cup crumbled goat cheese

Steps:

  • For dressing, whisk together first 6 ingredients., Prepare rice according to package directions; cool slightly. Place peaches on a lightly oiled grill rack over medium heat. Grill, covered, until lightly browned, 6-8 minutes, turning occasionally., To serve, add bacon and 1/4 cup dressing to rice. Line a platter with arugula; top with rice mixture and peaches. Drizzle with remaining dressing; top with cheese.

Nutrition Facts : Calories 218 calories, Fat 11g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 530mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

GRILLED PEACH COUSCOUS SALAD



Grilled Peach Couscous Salad image

You'll feel inspired at the farmers market with the recipe for this couscous salad in tow. Grilled peaches and limes plus a subtly sweet dressing bring pizazz. -Emily King, Fayetteville, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 11

1/2 cup uncooked couscous
1 medium lime
2 medium firm ripe peaches, halved and pitted
1 teaspoon plus 1/4 cup canola oil, divided
1 English cucumber, halved and sliced
1 cup cherry tomatoes, halved
1/4 medium red onion, thinly sliced
1 tablespoon agave nectar
2 teaspoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Prepare couscous according to package directions; fluff. Transfer to a large bowl; let cool. Meanwhile, finely grate enough zest from lime to measure 1-1/2 teaspoons; set aside for dressing. Slice lime in half. Brush peach and lime halves with 1 teaspoon oil. Grill peaches, covered, over medium heat until tender, 3-4 minutes on each side. Remove to a cutting board. Grill lime halves just until tender, about 1 minute., When cool enough to handle, chop peaches and add to couscous. Stir in cucumber, tomatoes and red onion. Squeeze juice from lime into a small bowl. Add agave, vinegar, salt, pepper, reserved lime zest and remaining 1/4 cup oil. Whisk until blended. Pour over salad; toss to coat.

Nutrition Facts : Calories 144 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 150mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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