Recipe: Grilled peach salad
By Chelsey Lindahl, RD, CSSD, CD
August is National Peach Month. Peaches are a great source of vitamins A and C and a good source of dietary fiber. Try this recipe for a new and delicious way to enjoy peaches this season.
Grilled peach salad
(Serves 2)
Dressing
2 Tbsp white wine vinegar
2 Tbsp olive oil
1 tsp Dijon mustard
1 tsp honey
Pinch of pepper
Salad
12 oz flank steak*
5 cups spring mix or arugula
2 peaches, sliced in half and pits removed
2 oz crumbled goat cheese
1/2 cup chopped walnuts**
Salt and pepper to taste
Olive oil
Directions
Prepare dressing by adding all ingredients to a Mason jar (or other small, lidded container). Cover with lid and shake to combine; set aside.
Season steak with salt and pepper. Heat grill or pan to medium-high heat and cook 5-6 minutes per side or until internal temperature reaches 145 degrees or desired doneness.
Brush peaches lightly with olive oil. Place onto grill for 2-3 minutes. Remove and slice.
Prepare salad by tossing spring mix with dressing. Top with chopped walnuts and goat cheese. Cut flank steak diagonally across the grain into thin slices. Serve with sliced peaches.
*May substitute chicken breast or thighs
**If desired, you may candy the walnuts ahead of time. Over low-medium heat, add 1/2 cup roughly chopped walnuts, 1 tablespoon honey, 1/2 tablespoon butter and 1/4 teaspoon cinnamon. Cook, stirring frequently, for 3-5 minutes. Transfer to parchment paper, separate and let cool.
