Salad

Peach Spinach Salad with Dijon Balsamic Dressing

Active Time: 20 minutes • Total Time: 20 minutes

Yields:

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Ingredients

Luscious grilled peaches and sweet cherry tomatoes take this salad to new heights. When you dress the greens, start with less dressing that you think you need. You may be surprised at how efficiently a good toss spreads the dressing around. You can always add more to suit your taste, but we find that baby greens can get a bit soggy with too much dressing. We’ve made the salad with organic baby spinach here, but it would be equally delicious with our organic spring mix or organic baby arugula.  

Heat grill to high (450 to 550 F) and oil the grates. Slice peaches large slices, remove the pits, and brush the fruit with oil to keep the fruit from sticking to the grill. Place on grill and don’t move the fruit so that it can develop nice char marks. Grill, uncovered until well charred, about 4 minutes. Remove from grill and let cool.

Place the spinach in a large bowl and drizzle with desired amount of Sir Kensington’s Dijon Balsamic Dressing and toss to coat. Start with less than you think you need; you can always add more. Top with grilled peaches, avocado, tomatoes, onions, feta cheese, and pecans. Serve immediately and enjoy!

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