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
For the Salad
- 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
For the Dressing
- 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
Tools
- Salad Bowls
- Salad Dressing Dispenser
- Grilling Tongs
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.