This is the last post for Salad Wednesday, here is a list of our other salads from this spring:
Cucumber Salad, Deconstructed Wedge Salad, Edible Flower Salad, Buffalo Cauliflower Salad, Panera Apple Fuji Salad, Minestrone Salad, Tangerine, Hazelnut and Goat Cheese Salad, Stacked Apple Peach Salad, Broccoli Salad, Apricot Pineapple Salad, and Tortellini Salad.
Our next Wednesday series will be Grilling Wednesday, perfect for the summer. This recipe is a transition between the two, it was a salad, but it used grilled peaches. Look back every Wednesday where will will try out some interesting vegetarian recipes for the grill!
This idea came from Paula Deen.
Ingredients:-3 peaches cut into slices
-1 Tbsp olive oil
-1 tsp salt
-5 cups spinach lettuce mix
-1/2 cup chopped pecans
-1/3 cup mozzarella cheese
I used a raspberry balsamic vinaigrette as dressing, and it went well with this salad.
This was one of the best salads I have made. It is great to be able to use the grill, and grilling the peaches really brought out their flavor. The spinach and the peaches were a good combination too. I would recommend this as a side dish next time you grill.
|Make up a plate of the greens, pecans and cheese.|
|Brush the peaches with a little olive oil and salt.|
Put on the grill for about 2 minutes per side.
|A few fell apart, but not many.|
|They got some nice grill marks.|
|Add the peaches and dressing to the salad.|