Grilled Peach & Arugula Salad with Honey-Balsamic Vinaigrette

Grilled Peach & Arugula Salad with Honey-Balsamic Vinaigrette

Prep: 15 minutes • Grill: 10 minutes
Makes: 4 (1 salad) servings

Grilled Peach & Arugula Salad

1/3 cup sliced almonds
2 medium peaches (about 1 pound), halved and pitted
1 small red onion, sliced into 1/2-inch-thick rounds
Nonstick grilling spray
1 package (5 ounces) baby arugula
1/2 cup fresh blueberries
1/4 cup Weis Signature Collection Crumbled Gorgonzola Cheese

Honey-Balsamic Vinaigrette

1 garlic clove, minced
1/3 cup Weis Quality Extra Virgin Olive Oil
1/4 cup Weis Quality Balsamic Vinegar
2 tablespoons Weis Quality 100% Pure Honey
1 tablespoon Weis Quality Dijon Mustard
1/2 teaspoon dried thyme
1/4 teaspoon Weis Quality Iodized Salt
1/8 teaspoon Weis Quality Ground Black Pepper

1.Grilled Peach & Arugula Salad: Prepare outdoor grill for grilling over medium-high heat. In small skillet, toast almonds over medium heat 5 minutes or until lightly browned and fragrant, stirring occasionally.

2.Spray both sides of peaches and onion rounds with grilling spray. Place peaches, cut side down, and onion on hot grill rack; cook peaches, uncovered, 5 minutes and onions 10 minutes or until grill marks appear, turning once. Let cool.

3.Honey-Balsamic Vinaigrette: In glass jar or container with lid, vigorously shake garlic, oil, vinegar, honey, Dijon mustard, thyme, salt and pepper until blended. Makes about 3/4 cup.

4.For each salad, top arugula with blueberries, cheese, almonds, peaches and onion; drizzle each with 1 tablespoon vinaigrette.

Approximate nutritional values per serving:
235 Calories, 15g Fat (4g Saturated), 10mg Cholesterol, 280mg Sodium,
22g Carbohydrates, 4g Fiber, 16g Sugars, 0g Added Sugars, 7g Protein

Dietitian Tip:
Refrigerate remaining vinaigrette up to 1 week.