Grilled Peach Salad With Grapefruit Vinaigrette Recipes

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GRILLED PEACH SALAD WITH GRAPEFRUIT VINAIGRETTE



Grilled Peach Salad with Grapefruit Vinaigrette image

Provided by Danny Boome

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 grapefruit, peeled and sectioned, juiced
2 large peaches, pitted and sliced into 8ths
1 tablespoon honey
3 tablespoons grapeseed oil, plus more for brushing
Salt and freshly ground black pepper
4 cups arugula
3 scallions, finely sliced

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.

Nutrition Facts : Calories 175 calorie, Fat 10.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 127 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 2 grams, Sugar 16 grams

GRILLED PEACH SALAD WITH HONEY VINAIGRETTE



Grilled Peach Salad with Honey Vinaigrette image

This sweet and salty grilled peach salad celebrates summer with grilled peaches and creamy blue cheese drizzled with tangy honey vinaigrette.

Provided by Cathy Roma | What Should I Make For...

Categories     Salad

Time 30m

Number Of Ingredients 16

2 oz pancetta, (sliced thin (bacon or prosciutto can be substituted))
2 peaches, (halved and pitted)
1 Tbsp extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp pepper
1 Tbsp light brown sugar, (packed)
1 tsp white wine vinegar
1/3 cup blue cheese, (crumbled)
2 tsp honey
5 oz mesclun salad greens
2 Tbsp chives, (minced)
1 Tbsp honey
2 tsp dijon mustard
2 Tbsp white wine vinegar
1/4 cup extra virgin olive oil
kosher salt and pepper

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.

Nutrition Facts : Calories 326 kcal, Carbohydrate 19 g, Protein 6 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 18 mg, Sodium 581 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving

GRILLED PEACH SUMMER SALAD WITH MAPLE VINAIGRETTE



Grilled Peach Summer Salad with Maple Vinaigrette image

Grilled peach salad is fresh summer side full of sweet and smoky peaches, toasted pecans, berries, and goat cheese all tossed with a maple vinaigrette!

Provided by justalittlebitofbacon

Categories     Salad     Side Dish

Time 28m

Number Of Ingredients 13

4 tbsp extra virgin olive oil
2 tbsp sherry vinegar
2 tsp maple syrup
1 tsp dijon mustard
1/2 tsp kosher salt
1/4 tsp black pepper
4 peaches, (cut into quarters)
olive oil and kosher salt
4 oz mixed salad greens, (about 5 cups)
1 cup raspberries
1/4 cup thinly sliced red onion
3 oz crumbled goat cheese
1/2 cup maple glazed pecans

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.

Nutrition Facts : Calories 350 kcal, ServingSize 1 serving

GRILLED PEACH SALAD WITH BALSAMIC BACON VINAIGRETTE



Grilled Peach Salad with Balsamic Bacon Vinaigrette image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 20m

Yield 2 servings

Number Of Ingredients 11

Nonstick cooking spray
5 slices bacon, chopped
1 shallot, finely chopped
1 teaspoon Dijon mustard
1/4 cup balsamic vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper
3 firm, ripe large peaches, pitted and quartered
Extra-virgin olive oil
5 ounces baby spinach
1/2 red onion, thinly sliced

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



Grilled Peach Salad with White Balsamic Vinaigrette image

The perfect summer salad! Peaches caramelized on the grill. Fresh, leafy greens. Crunchy, buttery pecans. Juicy, grilled chicken. Creamy, earthy goat cheese. Tangy white balsamic vinaigrette.

Provided by Kathryn

Categories     Main Dish     Salad

Yield 2 people

Number Of Ingredients 12

12 oz boneless, skinless chicken breast (about two breasts)
1 heart romaine lettuce
1 bunch kale
1/2 cup chopped pecans
1/2 red onion (chopped)
2 oz crumbled goat cheese
2 fresh peaches
3/4 cup avocado oil
1/4 cup white balsamic vinegar
1/2 tsp garlic salt
1/2 tsp ground black pepper
1 tbsp honey

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



Grilled Salmon, Asparagus And Arugula Salad With Berry Balsamic Vinaigrette image

A versatile berry balsamic vinaigrette makes flavour filled lunch or dinner easy Use this homemade vinaigrette on the salmon and salad.

Provided by hbs-admin

Number Of Ingredients 13

6 salmon fillets (skin on (each about 5 oz/140 g))
1 bunch asparagus (about 1 lb/500 g, trimmed)
12 cups (3 L) baby arugula
1 grapefruit (segmented into supremes)
1/4 red onion (thinly sliced)
1/3 cup (75 mL) sliced natural almonds
1/2 cup (125 mL) E.D.SMITH TRIPLE FRUITS® Raspberry Strawberry & Blackberry Fruit Spread
1/2 cup (125 mL) balsamic vinegar
1/3 cup (75 mL) olive oil
2 shallots (minced)
1 tbsp (15 mL) grainy mustard
1 tsp (5 mL) salt
1/2 tsp (2 mL) freshly ground pepper

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.

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