A salad is a grill's best friend.
Grilled Salad with Creamy Italian Vinaigrette
Chef Jamie Teigen
4
20 minutes
20 minutes
American
Salads
We love a recipe with a little left over. Here, that's the dressing. You'll only need about 1/3 to 1/2 cup for the salad; you can enjoy the rest another day.
Ingredients
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5 oz spring mix
1 cup chopped kale leaves
1 Honeycrisp or Gala apple, halved and cored
1 ripe but firm peach, halved and pitted
4 oz roasted, lightly salted pumpkin seeds
¼ cup dried cranberries
4 oz feta or goat cheese, crumbled
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6 tbsp olive oil
¼ cup apple cider vinegar
2 tbsp lemon juice
½ cup mayonnaise
1 tsp minced garlic
½ tsp dried basil
½ tsp dried oregano
½ tsp dried parsley
½ tsp dried thyme
¼ cup grated Parmesan
Salt and pepper, to taste
Water, only to thin if needed
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Salad Dressing Dispenser
Directions
First, make the vinaigrette by combining all ingredients into a medium bowl and whisking until combined. Add water 1 tbsp at a time if it’s too thick, and add salt 1 small pinch at a time if it doesn’t pop.
Set aside ½ cup of dressing for your salad, packing the rest up in a jar to refrigerate. It will keep for 1 week.
To make the salad, fire up the grill (or your stove). Grill your sear your peach and apple halves until lightly charred. Slice thin and set aside.
In a large bowl, combine spring mix, kale, pumpkin seeds, cranberries, and your sliced fruit. Pour in the dressing a little at a time as you toss the ingredients together.
Once you’re happy with it, sprinkle the goat cheese on top. Serve immediately.