Salad Grilled Peach With Balsamic Bacon Vinaigrette Recipes

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.

SIMPLE SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Toss the greens, salt and pepper together with just enough vinaigrette to coat, about 1/2 cup. Place them in a decorative bowl and top with the grape tomatoes and bell pepper. Serve the remaining vinaigrette on the side.
• Put the shallot and basil into the bowl of a food processor fitted with a metal blade. Pulse until the shallot is finely chopped. Add the balsamic, sugar, salt and pepper and pulse again. With the machine running, add the olive oil in a steady stream through the feed tube. Pour the vinaigrette into a small bowl 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 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.

ROASTED POTATO SALAD WITH BALSAMIC-BACON VINAIGRETTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss halved potatoes with 1/2 cup olive oil, 1/2 cup garlic, and seafood seasoning. Place in a single layer onto baking sheets and bake in preheated oven until tender and golden brown, 30 to 40 minutes, depending on the size of the potatoes. Once cooked, remove from the oven and allow to cool slightly.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium heat until evenly browned and crispy. Pour off bacon grease and reserve. Allow the bacon slices to cool, then crumble and set aside.
• Whisk together balsamic vinegar, garlic, salt, and pepper in a large bowl. Pour in the oil in a slow, steady stream while whisking vigorously to make a vinaigrette. Toss the roasted potatoes together with the vinaigrette and reserved bacon grease. Fold in red onion, parsley, and eggs. Allow to stand at room temperature 20 minutes before serving.

SALAD: GRILLED PEACH WITH BALSAMIC BACON VINAIGRETTE RECIPE

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.