GRILLED PEACH, PEPPER AND ZUCCHINI SALAD
Find a new way to enjoy fresh fruit with our Grilled Peach, Pepper and Zucchini Salad. This Healthy Living zucchini salad combines some of our favorite flavors of the season, including fresh peaches, red peppers and crushed pita chips for added crunch.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 25m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 7
Steps:
- Heat greased grill to medium heat.
- Toss peppers, zucchini and peaches with 1/4 cup dressing. Grill 5 to 6 min. or just until peaches are softened, turning after 3 min. Remove peaches from grill. Continue to grill vegetables an additional 5 to 7 min. or until crisp-tender, turning after 4 min. Transfer to cutting board.
- Chop peppers and zucchini. Toss lettuce with remaining dressing in large bowl. Add chopped vegetables and peaches; mix lightly.
- Top with remaining ingredients.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 970 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 9 g
FRESH PEACH SALAD
Provided by Kardea Brown
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add the oil, vinegar, honey and mustard to a jar with a lid. Add the shallot and season with salt and pepper. Close the jar and shake until combined. (See Cook's Note.)
- Layer the peaches, pecans, Gouda and arugula in a large bowl. Pour the dressing over the top, then toss until everything is coated. Transfer to a serving bowl and serve immediately.
WARM GRILLED PEACH AND KALE SALAD
Wow your guests with this elegant warm grilled peach and kale salad topped with goat cheese.
Provided by Chef Mo
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 8h30m
Yield 4
Number Of Ingredients 12
Steps:
- Combine red bell pepper, vinegar, onion, oil, honey, ginger, and garlic paste in a jar with a lid. Cover jar, shake, and refrigerate dressing 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place peaches and kale on the preheated grill. Toss kale continuously until softened and lightly charred on the edges, about 5 minutes. Cook and turn peaches until grill marks appear, about 3 minutes per side.
- Place cooked kale in a serving bowl and toss with dressing. Top with cooked peaches and goat cheese. Season with salt and pepper. Serve warm.
Nutrition Facts : Calories 223.4 calories, Carbohydrate 20.5 g, Cholesterol 9.2 mg, Fat 14.2 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 4.1 g, Sodium 149.3 mg, Sugar 13.6 g
GREEN PEACH SALAD WITH SIMPLE LIME DRESSING
Eddie Hernandez, who runs a string of Mexican restaurants in Georgia and Tennessee called Taqueria del Sol, came up with a delicious way to deal with hard, unripe peaches. Sliced thinly, softened with salt and brightened with lime juice and Serrano chiles, the peaches become a salad that's a cousin to Mexican street snacks built from unripe mangoes and papayas and punched up with chile salt. The salad keeps well in the refrigerator for several days. Mr. Hernandez likes to eat it with a scoop of cottage cheese on the side, though dabs of goat cheese would do as well.
Provided by Kim Severson
Categories salads and dressings, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk the oil, lime juice and salt until emulsified. Toss the peach slices and chiles, if using, with the dressing. Cover and chill for at least 10 minutes before serving. Serve with cottage cheese or another soft cheese, adding a last sprinkle of salt.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 25 grams, Carbohydrate 9 grams, Fat 28 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 235 milligrams, Sugar 7 grams, TransFat 0 grams
GREEN PEPPERS AND PEACHES SALAD
When I first came across this recipe in 'real greek food', I began to appreciate what Greek chef and restaurateur Theodore Kyriakou meant when he said that "the term 'Greek Salad' is one of the most abused in the world. Greece (he proceeded to explain) has a large range of interesting and novel salads, nearly all of which require the ingredients to be wilted first, plus several interesting vegetable accompaniments". His recipe for Green Peppers and Peaches Salad is one such recipe. I am posting it for the 2005 Zaar World Tour. He describes this recipe as "a novel configuration of sweetness and tang". It's certainly very different from what is generally served to non-Greeks as "Greek Salad" in Greek restaurants, and from any other salad I've ever eaten! If you're feeling adventurous, you'll give this recipe a try!
Provided by bluemoon downunder
Categories Lemon
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 180°C/350°F/Gas 4.
- Wash, core and quarter the green peppers; spread the peppers out on a shallow roasting tray and sprinkle them with half the olive oil and the sugar. Season well and ensure that the pieces are well-coated.
- Roast in the oven for about 45-60 minutes.
- Halfway through the cooking time, you will notice that the edges of some of the peppers have turned brown and acquired a crunchy edge. Give them another good mix in, so that they do not burn and stick to the bottom of the pan.
- Remove the peppers from the oven and allow them to cool.
- Peel and pit the peaches with a sharp knife; slice them into chunky wedges; place them in a large salad bowl and mix them with the cooled green peppers.
- Toss the cumin seeds in a dry pan over a medium heat until they start popping. Do not let them turn brown as they will taste bitter.
- Crush the toasted cumin in a pestle, then mix it with the cayenne pepper and sprinkle the resulting coarse powder over the salad.
- Add the remaining olive oil and the lemon juice; stir all the ingredients well, check and - if necessary - adjust the seasoning, then serve.
Nutrition Facts : Calories 328.4, Fat 23.2, SaturatedFat 3.2, Sodium 14.1, Carbohydrate 31.6, Fiber 7.2, Sugar 22.4, Protein 4.3
ARUGULA SALAD WITH PEACHES, GOAT CHEESE AND BASIL
This simple, quintessential summer salad is a reminder that seasonal ingredients at their very best don't need much fussing (or much cooking at all, in this case). Here, peppery arugula and earthy goat cheese get brightened with juicy summer peaches, but the recipe can be tweaked to suit all seasons: If you can't find ripe peaches, you can use cherries, strawberries, plums, raspberries or even cherry tomatoes in their place.
Provided by Lidey Heuck
Categories brunch, dinner, easy, lunch, weekday, salads and dressings, appetizer, main course, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 3 minutes. Remove from the heat.
- In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper.
- Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat. Add more goat cheese and dressing if desired. Toss gently and serve immediately.
GRILLED STEAK AND PEACH SALAD
Provided by Tyler Florence
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare the steak: Heat the olive oil and rosemary in a small saucepan over low heat, 8 minutes. Remove from the heat and let cool to room temperature. Pat the steak dry, season with salt and black pepper and place in a shallow glass pan. Pour 1 cup of the infused oil over the steak; cover and refrigerate 3 hours, turning the steak occasionally. Remove from the refrigerator about 45 minutes before cooking.
- Heat a grill pan over medium-high heat until very hot. Season the steak with salt and black pepper and grill 5 minutes per side for medium rare. Remove to a cutting board and let rest 10 minutes before slicing.
- Make the dressing: Whisk half of the blue cheese with the sour cream, lemon juice, vinegar and cayenne in a bowl until smooth. Fold in the chives; cover and chill until ready to serve.
- Make the salad: Brush the cut side of the peaches with the remaining 1/4 cup infused oil. Heat the grill pan over medium-high heat. Grill the peaches, cut-side down, 3 minutes. Flip and grill the other side 1 minute to soften. Remove and slice into wedges. Toss the greens and herbs in a large bowl and divide among plates. Top with the steak and peaches; drizzle with the dressing and top with the remaining blue cheese. Season with black pepper.
TOSSED SALAD WITH PEACHES
Here's a colorful salad with a wide range of tastes and textures that go together so well. There are sweet peaches, tart lemon, tangy vinegars and all kinds of crunch from greens, bacon and nuts. -Denise Elder, Hanover, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Slice three peaches; set aside. Cut the remaining peach in half; place in a blender. Add the sugar, lemon juice, vinegars and salt; cover and process until blended. While processing, gradually add oil in a steady stream. , In a large bowl, combine the salad greens, romaine, onion and cucumber. Pour about 2/3 cup dressing over salad and toss to coat. , Transfer to a serving platter; top with sliced peaches and bacon. Drizzle with remaining dressing; sprinkle with pecans.
Nutrition Facts : Calories 127 calories, Fat 10g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 131mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
MIXED GREEN SALAD WITH FRESH PEACHES, BASIL AND CHEVRE
Perfect for summer with a light champagne vinaigrette dressing, this salad is as tasty as it is beautiful.
Provided by CaliforniaJan
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place dressing ingredients shallot through salt and pepper in the blender and puree. Drizzle in the oil mixture to blend.
- Place the salad ingredients into a large salad bowl and drizzle lightly with vinaigrette.
Nutrition Facts : Calories 393.9, Fat 37.1, SaturatedFat 6.5, Cholesterol 9.9, Sodium 72.2, Carbohydrate 13.8, Fiber 2, Sugar 10.8, Protein 5
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