A salad is a grill's best friend.
Grilled Salad with Creamy Italian Vinaigrette
Rated 5.0 stars by 1 users
Category
Salads
Cuisine
American
Author:
Chef Jamie Teigen
Servings
4
Prep Time
20 minutes
Cook Time
20 minutes
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
For the Salad
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5 oz spring mix
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1 cup chopped kale leaves
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1 Honeycrisp or Gala apple, halved and cored
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1 ripe but firm peach, halved and pitted
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4 oz roasted, lightly salted pumpkin seeds
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¼ cup dried cranberries
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4 oz feta or goat cheese, crumbled
For the Dressing
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6 tbsp olive oil
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¼ cup apple cider vinegar
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2 tbsp lemon juice
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½ cup mayonnaise
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1 tsp minced garlic
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½ tsp dried basil
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½ tsp dried oregano
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½ tsp dried parsley
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½ tsp dried thyme
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¼ cup grated Parmesan
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Salt and pepper, to taste
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Water, only to thin if needed
Tools
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.