Side Dishes

Grilled Peaches with raspberry vinaigrette

Name: Grilled Peaches with raspberry vinaigrette
Yield: 4 servings

This salad of grilled peaches and raspberry is made to tame the rich, Brazilian-inspired spicy heat of our Grilled Flap Steak.

Makes

4 servings

Total Time

15 minutes

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Ingredients

WHISK:

¼ cup raspberry vinegar

3 Tbsp. walnut oil

1 tsp. sugar

Salt and black pepper to taste

GRILL:

4 peaches, quartered and pitted

DRIZZLE:

1 pkg. baby spinach (5 oz.)

½ cup sliced almonds, toasted

Test Kitchen Approved

Instructions

Preheat grill to medium. Brush grill grate with oil.

Whisk together vinegar, oil, and sugar for the vinaigrette; season with salt and pepper.

Grill peaches cut-sides down, uncovered, until softened and lightly caramelized, flipping once, 6–8 minutes. When cool enough to handle, slice peaches.

Drizzle peaches and spinach with vinaigrette; sprinkle with almonds.

Test Kitchen Approved

Nutritional Facts

Per serving

Calories: 248

% Daily Value*

Total Fat 16g 24%

Saturated Fat 1g 5%

Cholesterol 0mg 0%

Sodium 27mg 1%

% Daily Value*

Carbs 24g 8%

Protein 4g

*Percent Daily Values are based on a 2,000 calorie diet.

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Grilled Peaches with raspberry vinaigrette

Ingredients

Instructions

Nutritional Facts

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