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:

Quickview
190k Calories
6g Protein
11g Total Fat
16g Carbs
8% Health Score
Limit These
Calories
190k
10%

Fat
11g
18%

  Saturated Fat
4g
30%

Carbohydrates
16g
5%

  Sugar
13g
15%

Cholesterol
25mg
9%

Sodium
540mg
24%

Get Enough Of These
Protein
6g
13%

Manganese
0.46mg
23%

Calcium
180mg
18%

Vitamin B2
0.3mg
18%

Vitamin K
17µg
17%

Phosphorus
146mg
15%

Vitamin A
609IU
12%

Vitamin E
1mg
12%

Vitamin C
7mg
9%

Vitamin B6
0.19mg
9%

Vitamin B12
0.54µg
9%

Selenium
5µg
8%

Copper
0.17mg
8%

Fiber
2g
8%

Zinc
1mg
8%

Potassium
270mg
8%

Vitamin B1
0.11mg
7%

Magnesium
29mg
7%

Folate
28µg
7%

Vitamin B3
1mg
5%

Iron
0.95mg
5%

Vitamin B5
0.52mg
5%

covered percent of daily need
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Food Trivia

We eat 300 million portions of fish and chips in Britain each year.

Food Joke

Roy Collette and his brother-in-law have been exchanging the same pair of pants as a Christmas present for 11 years-- and each time the package gets harder to open. This year the pants came wrapped in a car mashed into a 3-foot cube. The trousers are in the glove compartment of a 1974 Gremlin. Now Collette's plotting his revenge -- if he can get them out. It all started when Collette received a pair of moleskin trousers from his brother-in-law, Larry Kunkel of Bensenville, Illinois. Kunkel's mother had given her son the britches when he was a college student. He wore them a few times, but they froze stiff in cold weather and he didn't like them. So he gave them to Collette. Collette, who called the moleskins "miserable," wore them three times, then wrapped them up and gave them back to Kunkel for Christmas the next year. The friendly exchange continued routinely until Collette twisted the pants tightly, stuffed them into a 3-foot-long, 1-inch wide tube and gave them back to Kunkel. The next Christmas, Kunkel compressed the pants into a 7-inch square, wrapped them with wire and gave the "bale" to Collette. Not to be outdone, the next year Collette put the pants into a 2-foot-square crate filled with stones, nailed it shut, banded it with steel and gave the trusty trousers back to Kunkel. The brothers agreed to end the caper if the trousers were damaged. But they were as careful as they were clever. Kunkel had the pants mounted inside an insulated window that had a 20-year guarantee and shipped them off to Collette. Collette broke the glass, recovered the trousers, stuffed them into a 5-inch coffee can and soldered it shut. The can was put in a 5-gallon container filled with concrete and reinforcing rods and given to Kunkel the following Christmas. Two years ago, Kunkel installed the pants in a 225 pound homemade steel ashtray made from 8-inch steel casings and etched Collette's name on the side. Collette had some trouble retrieving the treasured trousers, but succeeded without burning them with a cutting torch. Last Christmas, Collette found a 600-pound safe and hauled it to Viracon Inc. in Owatonna, where the shipping department decorated it with red and green stripes, put the pants inside and welded the safe shut. The safe was then shipped to Kunkel, who is the plant manager for Viracon's outlet in Bensenville. Last week, the pants were trucked to Owatonna, 55 miles south of Minneapolis, in a drab green, 3-foot cube that once was a car with 95,000 miles on it. A note attached to the 2,000-pound scrunched car advised Collette that the pants were inside the glove compartment. "This will take some planning," Collette said. "I will definitely get them out. I'm confident." But he's waiting until January to think about how to recover the bothersome britches. "Wait until next year," he warned. "I'm on the offensive again."

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