Ingredients with Measurements:
- 4 ripe peaches, halved and pitted
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups mixed greens
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Special equipment needed:
- Grill pan or outdoor grill
- Mixing bowl
Step-by-step instructions:
1. Preheat the grill pan or outdoor grill to medium-high heat.
2. Brush the peach halves with olive oil and sprinkle with salt and pepper.
3. Grill the peaches for 2-3 minutes on each side, until grill marks appear and the peaches are slightly softened.
4. Remove the peaches from the grill and let them cool for a few minutes.
5. In a mixing bowl, combine the mixed greens, crumbled feta cheese, chopped walnuts, and dried cranberries.
6. In a small bowl, whisk together the balsamic vinegar and honey to make the dressing.
7. Add the grilled peaches to the mixing bowl with the salad ingredients.
8. Drizzle the dressing over the salad and toss everything together until well combined.
9. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 6 minutes
Temperature:
Grill pan or outdoor grill at medium-high heat.
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 14g
Carbohydrates: 22g
Protein: 6g
Fiber: 4g
Sugar: 17g
Substitutions for ingredients:
- Instead of peaches, you can use nectarines or apricots.
- Instead of feta cheese, you can use goat cheese or blue cheese.
- Instead of walnuts, you can use pecans or almonds.
- Instead of dried cranberries, you can use raisins or chopped dates.
- Instead of balsamic vinegar, you can use red wine vinegar or apple cider vinegar.
- Instead of honey, you can use maple syrup or agave nectar.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Use different types of greens, such as arugula or spinach.
- Add sliced red onion or avocado for extra flavor.
- Use different types of nuts, such as pistachios or cashews.
- Use different types of dried fruit, such as cherries or figs.
Tips and tricks:
- Make sure the peaches are ripe but still firm enough to hold their shape on the grill.
- Don't overcook the peaches, as they will become too mushy and lose their flavor.
- Toast the walnuts in a dry skillet for a few minutes before adding them to the salad for extra crunch and flavor.
- Make the dressing ahead of time and store it in the fridge until ready to use.
- Serve the salad immediately after tossing with the dressing to prevent the greens from wilting.
Storage instructions:
This salad is best served immediately after making. Leftovers can be stored in an airtight container in the fridge for up to 1 day.
Reheating instructions:
This salad is best served cold and should not be reheated.
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with extra feta cheese and chopped walnuts.
Garnishes:
Extra feta cheese and chopped walnuts.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Grilled vegetables, such as zucchini or bell peppers.
Troubleshooting advice:
If the peaches are not ripe enough, they will not grill properly and will be too hard to eat. Make sure to choose ripe but firm peaches.
Food safety advice:
Make sure to wash the peaches and greens thoroughly before using. Store leftovers in the fridge and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Grilled fruit salads have been a popular dish for centuries, with variations found in many different cultures around the world.
Flavor profiles:
This salad has a sweet and savory flavor profile, with the sweetness of the grilled peaches and dried cranberries balanced by the tanginess of the feta cheese and balsamic dressing.
Serving suggestions:
Serve this salad as a light lunch or as a side dish for a summer barbecue.
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