Serves: 2
Prep Time: 20 minutes
Cook Time: 5 minutes
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Ingredients
- 1/2 cup broken walnut pieces
- 3 ripe peaches, pitted and sliced sliced in halfÂ
- Canola oil, for brushing peaches to grill
- 5 ounces spring mix salad
- 1 cup cooked red quinoa
- 1 ripe avocado, pit removed, peeled and sliced into cubes
- 1/2 sweet red pepper, seeds removed and julienned
- Goat cheese, or feta cheese, optional
- 1/3 cup extra virgin olive oil
- 2 Tablespoons white balsamic vinegar
- 2 teaspoons grated fresh gingerÂ
- Salt and fresh ground pepper
Directions
Pre-heat oven 350 degrees
On a baking sheet, spread walnut pieces evenly. Toast in oven for 3-5 minutes watching carefully so they do not burn. Remove from oven and set aside.
To grill peaches, heat grill to medium heat. Lightly brush all sides of the peaches with canola oil. Place peaches cut side down and grill for 2-3 minutes. Turn over, skin side down and grill for another 1-2 minutes. Remove from grill and set aside.
On two dinner plates, divide salad greens. Sprinkle each salad with 1/2 cup cooked quinoa. Add avocado, red pepper and walnuts to each salad. Sprinkle with cheese, if desired. Place three peach halves on each salad.
In a small jar, add olive oil, balsamic vinegar and ginger. Shake vigorously. Taste and season with salt and pepper. Divide dressing between salads and serve.