Grilled Peach & Arugula Salad with Honey-Balsamic Vinaigrette
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Grilled Peach & Arugula Salad with Honey-Balsamic Vinaigrette

Prep: 15 minutes
Grill: 10 minutes • Serves: 4

Grilled Peach & Arugula Salad

1/3 cup sliced almonds
2 medium peaches (about 1 pound), halved and pitted
1 small red onion, sliced into 1/2-inch-thick rounds
Nonstick grilling spray
1 package (5 ounces) baby arugula
1/2 cup fresh blueberries
1/4 cup crumbled Gorgonzola cheese

Honey-Balsamic Vinaigrette

1 garlic clove, minced
1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8teaspoon ground black pepper

1.Grilled Peach & Arugula Salad: Prepare outdoor grill for grilling over medium-high heat. In small skillet toast almonds over medium heat 5 minutes or until lightly browned and fragrant, stirring occasionally.

2.Spray both sides of peaches and onion rounds with grilling spray. Place peaches, cut side down, and onion on hot grill rack; cook, uncovered, peaches 5 minutes and onions 10 minutes or until grill marks appear, turning once. Let cool.

3.Honey-Balsamic Vinaigrette: In glass jar or container with lid, vigorously shake garlic, oil, vinegar, honey, Dijon mustard, thyme, salt and pepper vigorously until blended. Makes about ¾ cup.

4.For each salad, top arugula with blueberries, cheese, almonds, peaches and onion; drizzle each with 1 tablespoon vinaigrette.

Approximate nutritional values per serving (1 salad):
235 Calories, 15g Fat (4g Saturated), 10mg Cholesterol,
280mg Sodium, 22g Carbohydrates, 4g Fiber, 7g Protein

Chef Tip:
Refrigerate remaining vinaigrette up to 1 week.