Grilled Peach Salad With Grapefruit Vinaigrette Recipes

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 PEACH SALAD WITH HONEY VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees. Lay the pancetta slices on a baking sheet lined with a sheet of parchment paper and cook (flipping once) for about 10 minutes or until browned and crispy. Remove to a paper towel-lined plate and drain.
• Preheat a grill to medium/high heat and rub the peach halves with the olive oil and season with salt and pepper.
• Grill the peaches, cut side down for 3-4 minutes or until you have nice grill marks and then carefully turn them over.
• Mix together the brown sugar and vinegar and place a small spoonful on top of each peach halve as it grills. Cover and continue to grill an additional 4 minutes.
• Remove from heat, top with blue cheese and drizzle with honey.
• Toss the greens with vinaigrette to taste and arrange peaches and pancetta slices over the top.
• Sprinkle with chives and additional vinaigrette if desired to serve.

GRILLED PEACH SUMMER SALAD WITH MAPLE VINAIGRETTE

Steps:

• Add all the vinaigrette ingredients to a bowl or mason jar. Then either whisk or shake until emulsified.
• Heat the grill on high. Once the grill is fully preheated, reduce the heat to medium high.
• Toss the peach quarters with olive oil and kosher salt. Place the peaches cut side down and grill for 4 minutes. Turn the peaches to other cut side and grill for an additional 4 minutes.
• Remove the peaches to a plate and allow to cool for a few minutes.
• Fill a serving bowl with the mixed greens. Add the raspberries, red onion, and grilled peaches.
• Pour the vinaigrette over the salad and toss to combine.
• Top with the goat cheese and glazed pecans.

GRILLED PEACH SALAD WITH BALSAMIC BACON VINAIGRETTE

Steps:

• Preheat the grill to medium-high heat and spray with nonstick spray.
• Cook the bacon in a skillet over medium heat until crisp. Remove to a paper towel lined plate
• Add the shallots to the skillet and saute until tender. Stir in the mustard, vinegar and sugar and season with salt and pepper, to taste.
• Brush the peaches with olive oil and season with salt and pepper. Grill until golden and has grill char marks, about 1 to 2 minutes on each side.
• Add the spinach and the sliced red onion to a large serving bowl. Add the peaches, the vinaigrette and the chopped bacon. Toss and serve.

GRILLED PEACH SALAD WITH WHITE BALSAMIC VINAIGRETTE

Steps:

• Heat grill to medium heat. Place chicken in a plastic bag and pound to a uniform thickness, about 1/4 inch. Coat lightly with oil, salt & pepper. Grill for 4-5 minutes per side.
• Wash & cut the peaches in half. Lightly coat with oil and grill for a few minutes each side, until caramelized.
• Prep the vinaigrette. In a small bowl, combine the honey, pepper, garlic salt, and white balsamic vinegar. Slowly whisk in the oil to emulsify. Set aside while you prep the salad.
• Chop the kale and romaine. Add the red onion, pecans, and goat cheese. Top with the chicken and peaches and drizzle with the vinaigrette.

GRILLED SALMON, ASPARAGUS AND ARUGULA SALAD WITH BERRY BALSAMIC VINAIGRETTE

Steps:

• Berry Balsamic Vinaigrette: Whisk together berry spread, vinegar, oil, shallots, mustard, salt and pepper until combined.
• Preheat grill to medium-high; grease grate well. Marinate salmon in half of the Berry Balsamic Vinaigrette for 10 minutes. Toss asparagus with 2 tbsp (30 mL) of the vinaigrette. Place salmon skin side up on grill; grill for 4 to 6 minutes per side or until fish flakes easily with a fork. Grill asparagus for 4 to 6 minutes or until tender-crisp; cut into bite-size pieces.
• Toss arugula with remaining vinaigrette; toss gently with asparagus, grapefruit and red onion. Divide salad among 6 plates; top each with salmon fillet. Garnish with almonds. Serve immediately.