Grilling caramelizes the sugars and brings out the amazing flavors of practically any fruit. So if your kids don't like salad, give this one a try.

Amanda Haas
Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary

hands-on:
17 mins
total:
21 mins
Yield:
Serves 4 (serving size: 1 salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • Place fruit halves in a large bowl. Coat with cooking spray, and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Toss gently to coat.

  • Place fruit halves, cut sides down, on grill rack coated with cooking spray. Grill 2 minutes; turn halves over, and grill 2 minutes or until fruit begins to soften and peel loosens. Transfer to a bowl, and cool slightly. Remove peel. Chop each half into wedges.

  • Combine vinegar, oil, shallots, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a small bowl, stirring with a whisk.

  • Place 1 1/2 cups greens on each of 4 plates. Drizzle each with 2 tablespoons dressing. Sprinkle each with 2 tablespoons cheese and about 1 tablespoon almonds. Top each salad with 8 fruit wedges.

  • Tip: If you grill in the fall, pears are a wonderful substitute for the stone fruit.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Real Family Food

Nutrition Facts

286 calories; calories from fat 0%; fat 21.3g; saturated fat 4.9g; mono fat 13.3g; poly fat 2.3g; protein 7.1g; carbohydrates 18.9g; fiber 4.7g; cholesterol 11mg; iron 1.8mg; sodium 319mg; calcium 90mg.
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