Grilled Peach and Blueberry Salad
Total Time: 40 minutes
Servings: 8
This is a delicious fresh summer fruit salad to try for a cool dinner. Yum!
Servings: 8
This is a delicious fresh summer fruit salad to try for a cool dinner. Yum!
Ingredients:
4 cups multigrain penne pasta
4 firm, ripe peaches, halved and pitted
3 lemons
4 teaspoons Dijon mustard
4 cloves garlic, minced
One 5 Oz. package fresh baby arugula
2 cups fresh blueberries
Sea salt, to taste
Pepper, to taste
4 teaspoons pure maple syrup
4 cups multigrain penne pasta
4 firm, ripe peaches, halved and pitted
3 lemons
4 teaspoons Dijon mustard
4 cloves garlic, minced
One 5 Oz. package fresh baby arugula
2 cups fresh blueberries
Sea salt, to taste
Pepper, to taste
4 teaspoons pure maple syrup
Directions:
Cook pasta according to package directions, then drain.
Rinse pasta with cold water, then drain again. Chill until needed.
Place four peach halves, cut sides down, on a pre heated grill rack.
Grill, covered, over medium high 8 minutes or until grill marks appear, then set aside to cool.
Cut remaining four peach halves into ½" pieces.
For dressing, remove 1 tsp. zest and squeeze ½ cup juice from lemons.
In a large bowl whisk together lemon zest, juice, mustard and garlic.
Remove half of the dressing, then set aside.
Add pasta, chopped peaches, arugula and blueberries to bowl with the dressing, then toss to coat.
Season with salt and pepper.
Top servings with grilled peach halves and drizzle with maple syrup.
Pass the reserved dressing. Enjoy!
Cook pasta according to package directions, then drain.
Rinse pasta with cold water, then drain again. Chill until needed.
Place four peach halves, cut sides down, on a pre heated grill rack.
Grill, covered, over medium high 8 minutes or until grill marks appear, then set aside to cool.
Cut remaining four peach halves into ½" pieces.
For dressing, remove 1 tsp. zest and squeeze ½ cup juice from lemons.
In a large bowl whisk together lemon zest, juice, mustard and garlic.
Remove half of the dressing, then set aside.
Add pasta, chopped peaches, arugula and blueberries to bowl with the dressing, then toss to coat.
Season with salt and pepper.
Top servings with grilled peach halves and drizzle with maple syrup.
Pass the reserved dressing. Enjoy!
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