Grilled Peach Salad w/ Jalapeño Vinaigrette

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Grilled Peach Salad w/ Jalapeño Vinaigrette might be a recipe you should try. One serving contains 336 calories, 11g of protein, and 13g of fat. This recipe serves 4 and costs $3.01 per serving. It will be a hit at your The Fourth Of July event. Head to the store and pick up water, goat cheese, peaches, and a few other things to make it today. This recipe from Healthy Delicious has 386 fans. It works well as a salad. From preparation to the plate, this recipe takes roughly 30 minutes. With a spoonacular score of 97%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: BBQ Grilled Corn, Jalapeño and Peach Quinoa Salad, Grilled Peach Salad with Raspberry Vinaigrette, and Grilled Peach Salad with Raspberry Vinaigrette.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

2 tablespoons extra virgin olive oil

2 ounces goat cheese

1 jalapeno pepper

1 lime, juiced

4 peaches or nectarines

1 cup quinoa, rinsed

8 cups salad greens

1 small shallot, minced

2 cups water

2 tablespoons tarragon vinegar or white wine vinegar

Equipment:

sauce pan

frying pan

grill pan

grill

Cooking instruction summary:

Add the water and quinoa to a small saucepan. Bring to a boil; simmer 10 minutes or until quinoa is cooked and water is absorbed. Let cool.Meanwhile, prepare the dressing. Heat a dry cast iron pan or other heavy skillet over high heat. Add the jalapeno Cook, turning occasionally, until blackened and blistered on all sides – about 8 minutes. Let cool. Discard stem and seeds; mince pepper.Add the pepper, shallot, lime juice, vinegar, and oil to a small jar. Cover and shake well to combine the ingredients.Heat a grill or grill pan to high heat (500-degrees). Cut the peaches in half and remove the pits. Spray the cut edges lightly with olive oil spray. Place the peaches cut-side down on the grill; cook 5-7 minutes or until slightly softened. Remove from gill and slice.Toss salad greens with quinoa and vinaigrette. Top with grilled peach slices and crumbled goat cheese.

 

Step by step:


1. Add the water and quinoa to a small saucepan. Bring to a boil; simmer 10 minutes or until quinoa is cooked and water is absorbed.

2. Let cool.Meanwhile, prepare the dressing.

3. Heat a dry cast iron pan or other heavy skillet over high heat.

4. Add the jalapeno Cook, turning occasionally, until blackened and blistered on all sides – about 8 minutes.

5. Let cool. Discard stem and seeds; mince pepper.

6. Add the pepper, shallot, lime juice, vinegar, and oil to a small jar. Cover and shake well to combine the ingredients.

7. Heat a grill or grill pan to high heat (500-degrees).

8. Cut the peaches in half and remove the pits. Spray the cut edges lightly with olive oil spray.

9. Place the peaches cut-side down on the grill; cook 5-7 minutes or until slightly softened.

10. Remove from gill and slice.Toss salad greens with quinoa and vinaigrette. Top with grilled peach slices and crumbled goat cheese.


Nutrition Information:

Quickview
335k Calories
11g Protein
13g Total Fat
46g Carbs
47% Health Score
Limit These
Calories
335k
17%

Fat
13g
20%

  Saturated Fat
3g
21%

Carbohydrates
46g
15%

  Sugar
13g
15%

Cholesterol
6mg
2%

Sodium
82mg
4%

Get Enough Of These
Protein
11g
22%

Manganese
1mg
56%

Vitamin C
35mg
43%

Vitamin A
1591IU
32%

Folate
119µg
30%

Phosphorus
298mg
30%

Magnesium
112mg
28%

Copper
0.53mg
26%

Fiber
5g
22%

Vitamin E
3mg
22%

Potassium
706mg
20%

Vitamin B6
0.38mg
19%

Iron
3mg
18%

Vitamin B2
0.28mg
16%

Vitamin B1
0.23mg
15%

Zinc
1mg
13%

Vitamin B3
2mg
12%

Vitamin K
9µg
9%

Vitamin B5
0.79mg
8%

Calcium
67mg
7%

Selenium
4µg
7%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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