Grilled Peach Salad with Spinach and Raspberries Popular Recipes

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Grilled Peach Salad with Spinach and Raspberries

"Right before your grilled entree comes off the grill, throw some peaches on for the salad. The caramelization adds a dimension of flavor and appearance to the peaches. Put them on a bed of fresh spinach, add raspberries and a good vinaigrette, and some almonds, too, for crunch."

Ingredients :

• 1/4 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 1/2 clove garlic, minced
• 1/2 teaspoon Dijon mustard
• 1 pinch salt and freshly ground black pepper
• salt and pepper to taste
• 2 fresh peach, sliced into 8 pieces
• 1 tablespoon avocado oil
• 8 ounces fresh spinach
• 6 ounces fresh raspberries
• 1/4 cup sliced blanched almonds

Instructions :

Prep : 20M	Cook : 4M	Ready in : 25M

• 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.

Notes :

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