Grilled Peaches with Dandelion Greens and Ginger Dressing

Grilled Peaches with Dandelion Greens and Ginger Dressing

Serves 4

This sophisticated grilled salad provides another delicious reason to make the most of cookout season. The creamy ginger and date dressing packs a spicy bite and is excellent when served with grilled meats and vegetables, too.

  • 1 (2-inch) piece ginger, peeled and halved through the middle
  • 1/2 cup toasted walnuts, chopped, divided
  • 1/2 cup unsweetened almondmilk, plus more to taste
  • 1 1/2 tablespoons cider vinegar
  • 1 teaspoon reduced-sodium tamari
  • 4 pitted dates, roughly chopped
  • 2 peaches, halved and pitted
  • 1 bunch dandelion greens, torn into pieces
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Preheat a grill to medium heat. Grill ginger, turning occasionally, until softened and charred all over, about 5 minutes; roughly chop. (Leave the grill on.) In a blender, purée ginger, 1/4 cup walnuts, almondmilk, vinegar, tamari and dates until very smooth to make a dressing; add an extra splash of almondmilk for a thinner dressing, if you like.

Grill peaches, flipping once, until softened and just charred, 5 to 10 minutes. Arrange greens in a bowl, top with warm peaches and remaining walnuts and drizzle with dressing.

Nutritional Info: 
Per Serving:170 calories (90 from fat), 10g total fat, 0.5g saturated fat, 0mg cholesterol, 150mg sodium, 18g carbohydrate (4g dietary fiber, 6g sugar), 6g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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