Grilled Peach Salad with Spinach and Raspberries recipe
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Ingredients
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¼ cup extra-virgin olive oil
¼ cup balsamic vinegar
½ clove garlic, minced
½ teaspoon Dijon mustard
1 pinch salt and freshly ground black pepper
2 fresh peach, sliced into 8 pieces
1 tablespoon avocado oil
8 ounces fresh spinach
6 ounces fresh raspberries
¼ cup sliced blanched almonds
Nutrition Info
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249.2 calories
carbohydrate: 13.6 g
cholesterol: : -
fat: 21 g
fiber: 4.7 g
protein: 3.3 g
saturatedFat: 2.6 g
servingSize: -
sodium: 104.5 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -
Directions Grilled Peach Salad with Spinach and Raspberries
Directions
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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.