Whipped Feta & Grilled Peach Salad with Blueberry Balsamic Vinaigrette for #SundaySupper
If you want to add more gluten free, lacto ovo vegetarian, and primal recipes to your recipe box, Whipped Feta & Grilled Peach Salad with Blueberry Balsamic Vinaigrette for #SundaySupper might be a recipe you should try. This recipe serves 4 and costs $1.55 per serving. One serving contains 191 calories, 7g of protein, and 12g of fat. This recipe from Cupcakes and Kale Chips has 17 fans. It works well as a reasonably priced side dish. The Fourth Of July will be even more special with this recipe. A mixture of plain greek yogurt, blueberries, balsamic vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 51%, this dish is solid. If you like this recipe, you might also like recipes such as Basil Balsamic Strawberries & Whipped Feta Grilled Cheese for #SundaySupper, Peach Salad with Grilled Basil Chicken and White Balsamic-Honey Vinaigrette, and Grilled Chicken & Berry Salad with Goat Cheese, Pecans, and Blueberry Maple Balsamic Vinaigrette.
Servings: 4
Ingredients:
Arugula
Blueberry Balsamic Vinaigrette
¼ cup balsamic vinegar
¼ cup blueberries
½ Tablespoon Dijon mustard
4 oz feta cheese
2 Tablespoons hazelnuts or pistachios
½ Tablespoon honey
½ Tablespoon olive oil
2 peaches, halved and pit removed
2 Tablespoons plain Greek yogurt
salt and pepper
Equipment:
food processor
grill
baking sheet
blender
Cooking instruction summary:
Crumble the feta into a food processor, add the Greek yogurt and olive oil, and process for several minutes, until smooth and creamy. Store in the refrigerator until ready to assemble the salad.Preheat your grill to medium high heat. Place each peach half on the grill, cut side down, for 4-5 minutes. Flip over and grill for another 4-5 minutes, or until caramelized and juicy. Alternatively, you can roast them cut side up on a baking sheet for 20-25 minutes at 425°F, or until tender.Place arugula on four small salad plates or two large ones. Top with one or two peach halves (one for a side or appetizer salad, two for a main course salad), then dollop about two tablespoons of the whipped feta on top of each peach half.Sprinkle each salad with the nuts and drizzle with Blueberry Balsamic Vinaigrette.Combine the ingredients in a blender or food processor and puree until smooth. Season to taste with salt and pepper. Store in the refrigerator.
Step by step:
1. Crumble the feta into a food processor, add the Greek yogurt and olive oil, and process for several minutes, until smooth and creamy. Store in the refrigerator until ready to assemble the salad.Preheat your grill to medium high heat.
2. Place each peach half on the grill, cut side down, for 4-5 minutes. Flip over and grill for another 4-5 minutes, or until caramelized and juicy. Alternatively, you can roast them cut side up on a baking sheet for 20-25 minutes at 425°F, or until tender.
3. Place arugula on four small salad plates or two large ones. Top with one or two peach halves (one for a side or appetizer salad, two for a main course salad), then dollop about two tablespoons of the whipped feta on top of each peach half.Sprinkle each salad with the nuts and drizzle with Blueberry Balsamic Vinaigrette.
4. Combine the ingredients in a blender or food processor and puree until smooth. Season to taste with salt and pepper. Store in the refrigerator.
Nutrition Information:
covered percent of daily need
