Grilled Peach Spinach Salad Food

SPINACH SALAD WITH PEACHES AND PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken. Remove from oven and set aside.
• Peel peaches (if desired) and slice into bite-sized segments. Combine peaches, spinach and pecans in a large bowl. Toss with dressing until evenly coated, adding a little additional dressing, if necessary.

JUST PEACHY SPINACH SALAD

Steps:

• Make the vinaigrette: Using a whisk, combine mustard, vinegar, olive oil, garlic and sugar in a small bowl, and set aside.
• Either in a large serving bowl or in 4 individual serving bowls, arrange spinach, onion, peaches and pine nuts.
• Drizzle with vinaigrette just before serving and sprinkle with cracked black pepper.

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 SPINACH AND RASPBERRIES

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine olive oil, balsamic vinegar, garlic, mustard, salt, and pepper in a small container with a lid. Cover and shake vigorously to combine dressing ingredients. Set aside.
• Brush peach slices lightly with avocado oil. Place peaches, cut-side down, onto the grill; cook until grill marks form, 1 to 2 minutes. Turn each slice and cook until grill marks form, 1 to 2 minutes more. Remove from grill
• Divide spinach between 4 salad plates. Top each salad with 4 grilled peach slices. Evenly distribute raspberries and top with some almonds. Drizzle each salad evenly with dressing.

GRILLED PEACH SPINACH SALAD

Steps:

• Heat a grill pan or grill over high heat.
• Brush peach slices with canola oil and place on grill, turning once, until grill marks form (~1-2 min per side).
• Remove peaches from heat and place on a separate plate until ready to use.
• In a large bowl, add spinach, cooked quinoa, avocado, blueberries and red onion. Toss with dressing.
• Top with feta and grilled peach slices.

SPINACH & BACON SALAD WITH PEACHES

Steps:

• Place the first 6 ingredients in a blender; cover and process until blended. In a large bowl, combine spinach, peaches, mushrooms, eggs, bacon, onion and almonds. Serve with dressing and cheese.

GRILLED PEACH, CHICKEN & FETA SALAD

Steps:

• Heat a griddle pan. Toss the chicken in ½ tbsp of the oil, and season. Cook for 3-4 mins on each side or until cooked through. Pop on a plate to rest.
• Next toss the peach slices in ½ tbsp oil and some ground black pepper. Grill on their cut sides for 1-2 mins each side.
• Mix the remaining olive oil, vinegar, honey and chilli. Toss with the salad leaves. Arrange the chicken and nectarine slices on top and scatter with the feta. Drizzle with the resting juices from the chicken and eat straight away.