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Grilled Peaches with Dandelion Greens and Ginger Dressing
Serves 4
Time 25 min
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.
Special Diets:
Ingredients
- 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
Method
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, puree 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 carbohydrates (4g dietary fiber, 6g sugar), 6g protein.
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.
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Ingredients
- 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