Grilled Peach, Mint and Arugula Salad
Makes 4 Servings
Macros: 204 cal, fat 16g, carbs 11g, protein 4g, fibre 2 g
Ingredients:
2 medium (2-1/2" dia) (approx. 4 per lb), Peaches, raw
0.25 cup, Olive Oil
2 Tbsp, White Wine Vinegar
1 tsp, Honey
0.25 tsp, Salt
8 cup (100 gm), Baby Arugula
0.50 g (5 leaves), Mint Leaves
0.25 cup, Cheese - blue cheese or Feta
0.25 cup, coarsely chopped pecans
0.25 tsp, Black Pepper - Ground
Directions:
Lightly oil grill. Peel peaches if preferred. Slice in half and discard pit. Lightly brush with Olive oil, place on grill . BBQ uncovered and turning frequently until grill marks form - 6-8 minutes. Then slice into quarters. In a bowl whisk oil with vinegar, honey, salt and pepper. Place arugula in another bowl, tear mint leaves and add. Toss with half of dressing. Divide into 4 plates. Crumble cheese and nuts over salads. Top with grilled peaches and drizzle with remaining dressing.
