Somehow I have fallen into a fascination or possibly slight obsession of salads with fruit. The sweetness brings intense flavor and freshness to a salad which beforehand could have been bland and boring. It all started with the Watermelon, Tomato and Feta Salad. Next I tried Thai Cantaloupe and Kohlrabi Fennel Blueberry salads, and this week I bring you The Peach Spinach Salad.
The Farmer's Markets are exploding with ripe peaches and I've realized within days they become brown and mushy. Putting them in the fridge prolongs their life, but there is something I love about having a bowl of fresh fruit on the counter. A good way to use up peaches is to lightly grill which brings out all the juices and sweetens up the fruit.
Add the peaches to a salad of spinach, cucumbers, goat cheese and sliced almonds. For the dressing combine olive oil, Dijon mustard, honey, salt and pepper. This recipe is easy, substantial and won't leave you disappointed.
Another idea for grilled peaches is to drizzle a little honey or maple syrup on top and eat as dessert. You can get creative and add nuts or cheese as well.
I'm sorry if you are bored with my fruity salads. I'm really trying to savor every last taste of summer. What types of meals would you like to see me feature on Meatless Monday? Your recipes and suggestions inspire me to try new things. I was thrilled last night when one of my twitter friends tweeted that she made and loved last week's recipe. That is what this blog is all about.
I'm looking for a recipe for zucchini as my garden is producing them like crazy. Maybe we will experiment with zucchini muffins today?
Enjoy your week!
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