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Spinach Salad with Honey-grilled Peaches

Make Spinach Salad with Honey-grilled Peaches at home with Peaches Or Nectarines, Liquid Honey, Red Pepper, Olive Oil, and Fresh Lime Juice. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 2
• 1 tbsp
• 1
• 3 tbsp
• 2 tbsp
• 1 tbsp
• 2 tsp
• 1/2 tsp
• 1/4 tsp
• 1/2 cup
• 10 oz
• 1 cup

Method (preview)

1. 1

   Do not peel peaches or nectarines.

2. 2

   Slice fruit in half; remove pits and brush both halves with honey.

3. 3

   Core and seed red pepper and slice in half.

4. 4

   Place fruit and red pepper halves on barbecue.

5. 5

   Grill with lid closed until grill marks appear on fruit and pepper is lightly charred, from 1 to 2 minutes per side for the fruit and from 3 to 4 minutes per side for the pepper.

6. 6

   If you like a more tender pepper, grill a few more minutes.

7. 7

   When cool enough to handle, slice fruit and pepper into 1/4-inch (0.5 cm) strips.

8. 8

   In a small bowl, whisk oil with lime juice, sugar, mustard, salt and pepper.

9. 9

   When ready to serve, wash basil leaves and shred.

10. 10

    Place in a large bowl and add spinach, sprouts, fruit and red pepper.

11. 11

    Pour dressing over and mix until leaves are coated.

12. 12

    Serve immediately.

13. 13

    Authors' note: Great with barbecued pork, chicken, fish or burgers.

14. 14

    Excellent source of folacin and vitamins A and C.

15. 15

    From Chatelaine magazine, July 2002 issue.

16. 16

    MC format by Hallie. Untried.

17. 17

    Contributed to the FareShare Gazette by Hallie; 5 September 2002. www.fareshare.net