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Grilled Peach Salad with Spinach and Raspberries

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"Right before your grilled entree comes off the grill, throw some peaches on for the salad. The caramelization adds a dimension of flavor and appearance to the peaches. Put them on a bed of fresh spinach, add raspberries and a good vinaigrette, and some almonds, too, for crunch."
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Ingredients

25 m servings 218
Original recipe yields 4 servings

Directions

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  1. Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 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.
  3. 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
  4. 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.

Nutrition Facts


Per Serving: 218 calories; 17.5 13.6 3.3 0 143 Full nutrition

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