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.
Home » Recipes » Grilled Peaches with Dandelion Greens and Ginger Dressing
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 tablespoon cider vinegar
1 teaspoon low-sodium tamari
4 pitted dates, roughly chopped
2 peaches, halved and pitted
1 bunch dandelion greens, torn into pieces
Prepare a grill for medium heat cooking. 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 dressing0.
Per Serving:170 calories (90 from fat), 10g total fat, 0.5g saturated fat, 150mg sodium, 18g carbohydrates, (4 g dietary fiber, 6g sugar), 6g protein.
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