Grilled Peach Salad with Ham, Mozzarella and Arugula
Move over, Cobb salad. At least while peaches are in season. Even if they're not, this summery salad could easily be made in the fall months by using grilled apples or pears.
Servings and Ingredients
|5 firm ripe peaches, divided|
|2 tbsp. Hy-Vee Select olive oil|
|Hy-Vee sea salt and Hy-Vee freshly ground black pepper, to taste|
|6 c. arugula or Hy-Vee mixed salad greens|
|8 oz. sliced fresh mozzarella cheese|
|8 oz. sliced Black Forest ham|
|3 tbsp. Hy-Vee Select extra-virgin olive oil|
|3 tbsp. Hy-Vee Select balsamic vinegar|
|2 tbsp. Hy-Vee honey|
|1 tbsp. Hy-Vee Dijon mustard|
|½ tsp. Hy-Vee sea salt|
|½ tsp. Hy-Vee cracked black pepper|
- Preheat grill to medium. Halve and pit 4 peaches; brush both sides with olive oil. Season with salt and pepper. Place peaches, cut sides down, on grill rack. Cover grill and cook until charred and softened, 4 to 5 minutes. Turn peaches over and continue grilling until skin begins to blister and slide off, 4 to 5 minutes.
- For each serving, divide arugula or salad greens among 4 dinner plates. Top each with 2 peach halves, 2 ounces mozzarella slices and 2 ounces ham slices. Drizzle each salad with about 3 tablespoons of Peachy Balsamic Dressing.
- To make Peachy Balsamic Dressing, peel and pit 1 peach and place in a blender or food processor with extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, sea salt and cracked black pepper. Cover and blend or process until smooth.
480 Calories per serving
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 70mg
- Sodium: 1140mg
- Total Carbohydrates: 26g
- Protein: 22g
Vitamin A 30%
Vitamin C 20%
Hy-Vee Seasons Back to School 2012.