Preheat charcoal or gas grill for direct grilling over medium-high heat (375 degrees).
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Bring out the sweetness of nectarines by first grilling them, then toss with baby mixed greens and a balsamic vinaigrette for a salad that is bursting in summertime flavors.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 3 tbsp. Gustare Vita olive oil | ||
| 1 ½ tbsp. Hy-Vee honey | ||
| 1 ½ tbsp. Gustare Vita balsamic vinegar | ||
| ¾ tsp. coarsely ground Hy-Vee sea salt, plus additional to taste | ||
| ¼ tsp. coarsely ground Hy-Vee black pepper, plus additional to taste | ||
| 4 firm nectarines, halved and pitted | ||
| 6 c. spring mixed baby salad greens | ||
| ½ small red onion, thinly sliced | ||
| ½ c. Soirée traditional feta cheese crumbles | ||
| ¼ c. Hy-Vee chopped walnuts | ||
| ¼ c. fresh mint leaves, for garnish |
Things To Grab
- Medium bowl
- Tongs
- Plate or bowl
- Large bowl
- Large platter
- Whisk
Directions
For vinaigrette, whisk together olive oil, honey, balsamic vinegar, 3/4 tsp. salt and 1/4 tsp. black pepper in a medium bowl. Set aside half of the vinaigrette for salad greens.
Cut halved nectarines into quarters; add to remaining vinaigrette in medium bowl and toss to coat. Grill nectarines for 3 to 5 minutes or until lightly charred, turning halfway through.
Transfer nectarines to a plate or bowl; cool for 2 minutes.
Place salad greens in a large bowl; drizzle with reserved vinaigrette and toss to coat. Transfer to a large platter. Arrange grilled nectarines on top, then add onion, feta cheese and walnuts. Garnish with mint, if desired. Season to taste with additional salt and pepper.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 10mg
- Sodium: 450mg
- Total Carbohydrates: 19g
- Protein: 5g
Daily Values
0%
Iron 6%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 8%