Grilled Peach Salad
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Grilled Peach Salad
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A bright summer salad with sweet grilled peaches and toasted pecans. This grilled peach salad is easy to put together, making it ideal for a summer party!
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Ingredients
- 2 peaches
- 2/3 c pecans
- 6 c leaf lettuce (romaine, spinach, arugula, etc), washed
- ½ c fresh basil, washed and chopped
- 2/3 c mozzarella cheese, shredded
For the Dressing
- ¼ c white wine vinegar
- 2 Tbsp olive oil
- 1 Tbsp honey
- 1 Tbsp balsamic vinegar
- ½ tsp ground black pepper
- ¼ tsp salt
Instructions
- Preheat the grill.
- Wash, pit, and half the peaches. Place flesh-side down on the grill. The heat should be moderate, and the peaches should not be placed directly over any of the grill’s hot spots. Cover, and grill peaches until soft (10-12 min). When the peaches are done, remove from the grill and allow to cool to touch.
- While the peaches are grilling, heat a medium, non-stick frying pan over medium-high heat. Place pecans in dry pan and toast until fragrant (3-5 min), stirring occasionally. Remove from heat and let cool once toasted.
- In a small bowl whisk together dressing ingredients and set aside.
- Chop lettuce into bite sized pieces and place in a large serving bowl. Toss with basil and cheese.
- Dice cooled peaches, and add to the lettuce mixture.
- Pour dressing over salad, and toss to coat.
- Coarsely chop the toasted pecans and sprinkle over top of the salad.
- Serve immediately, or refrigerate for up to 24 hours before serving.
Nutrition Information
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Calories
148kcal
(7%)
Carbohydrates
7.4g
(2%)
Protein
3.8g
(8%)
Fat
12.1g
(19%)
Saturated Fat
2.4g
(12%)
Cholesterol
7mg
(2%)
Sodium
141mg
(6%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 7.4g | 2% |
| Protein | 3.8g | 8% |
| Fat | 12.1g | 19% |
| Saturated Fat | 2.4g | 12% |
| Cholesterol | 7mg | 2% |
| Sodium | 141mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
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