Best Grilled Peach Salad With Balsamic Bacon Vinaigrette Recipes

Grilled Peach and Bacon Salad image

Provided by Ayesha Curry

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

6 slices thick-cut bacon, cut into lardons (1-by-1/4-inch pieces)
Vegetable oil, for the grill pan
4 firm peaches, cut into sixths
Kosher salt and freshly ground black pepper
1 teaspoon honey
2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar
1 bunch kale, stemmed and thinly sliced
1 cup grape tomatoes, halved
1/2 cup toasted pecan pieces

Steps:

Add the bacon lardons to a cold skillet and heat over medium heat. Cook, stirring, until the fat is rendered and bacon is crisp, 10 to 12 minutes. With a slotted spoon, remove the bacon to a paper-towel-lined plate. Reserve the fat in the pan and keep warm; there should be a little more than 4 tablespoons fat.
Meanwhile, lightly oil and preheat a cast-iron grill pan over medium-high heat. Brush the peaches with a little of the reserved bacon fat and season with a little black pepper. Grill until fragrant and clear grill marks appear, 1 to 2 minutes per side. Remove to a plate.
In a small bowl, whisk together the honey, mustard and vinegar. Slowly whisk in the warm bacon fat. Season with salt and pepper to taste.
In a large bowl, drizzle the dressing over the kale; toss to coat. Taste and season with a little more salt and pepper as needed. Transfer the kale to a serving platter and top with the tomatoes, peaches, pecans and bacon.

Grilled Peach Summer Salad Recipe by Tasty image

Provided by Pierce Abernathy

Categories Lunch

Yield 4 servings

Number Of Ingredients 15

¼ cup balsamic vinegar
2 tablespoons olive oil
¼ cup honey
2 teaspoons salt
1 teaspoon pepper
4 peaches
2 boneless, skinless chicken breasts
oil, to taste
salt, to taste
pepper, to taste
5 oz mixed greens
1 cup grape tomatoes, halved
½ cucumber, chopped
½ red onion, sliced
½ cup pecan

Steps:

Add the balsamic vinegar, olive oil, honey, salt, and pepper to a bowl and mix until well combined. Reserve half for salad dressing.
Halve the peaches and remove the pit. Lightly brush the cut side with balsamic vinaigrette.
Grill for 5 minutes over medium high heat, or until browned.
On a cutting board, sprinkle the chicken with oil, salt, and pepper.
Grill the chicken until browned on one side and flip. Brush with vinaigrette on cooked side and repeat once other side is browned.
Prepare the peaches and chicken for the salad by slicing both.
Add the grilled peaches and chicken to a bowl with the mixed greens, grape tomatoes, cucumber, red onion, and pecans, and drizzle with the remaining balsamic vinaigrette. Mix thoroughly.
Enjoy!

Nutrition Facts : Calories 460 calories, Carbohydrate 53 grams, Fat 17 grams, Fiber 7 grams, Protein 27 grams, Sugar 47 grams

Simple Salad with Balsamic Vinaigrette image

Provided by The Hearty Boys

Categories main-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 13

2 bags ready to use mesclun greens
Pinch salt
Freshly ground black pepper
Balsamic Vinaigrette, recipe follows
1 pint grape tomatoes
1 yellow bell pepper, seeded, halved and thinly sliced
1 shallot, peeled and roughly chopped
1 tablespoon chopped fresh basil leaves
1/4 cup balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup olive oil

Steps:

Toss the greens, salt and pepper together with just enough vinaigrette to coat, about 1/2 cup. Place them in a decorative bowl and top with the grape tomatoes and bell pepper. Serve the remaining vinaigrette on the side.
Put the shallot and basil into the bowl of a food processor fitted with a metal blade. Pulse until the shallot is finely chopped. Add the balsamic, sugar, salt and pepper and pulse again. With the machine running, add the olive oil in a steady stream through the feed tube. Pour the vinaigrette into a small bowl and serve.