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Ingredients
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¼ cup extra-virgin olive oil
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¼ cup balsamic vinegar
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½ clove garlic, minced
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½ teaspoon Dijon mustard
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1 pinch salt and freshly ground black pepper
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2 fresh peach, sliced into 8 pieces
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1 tablespoon avocado oil
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8 ounces fresh spinach
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6 ounces fresh raspberries
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¼ cup sliced blanched almonds
Directions
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Preheat an outdoor grill for medium heat and lightly oil the grate.
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Combine olive oil, balsamic vinegar, garlic, mustard, salt, and pepper in a small container with a lid. Cover and shake vigorously to combine dressing ingredients. Set aside.
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Brush peach slices lightly with avocado oil. Place peaches, cut-side down, onto the grill; cook until grill marks form, 1 to 2 minutes. Turn each slice and cook until grill marks form, 1 to 2 minutes more. Remove from grill
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Divide spinach between 4 salad plates. Top each salad with 4 grilled peach slices. Evenly distribute raspberries and top with some almonds. Drizzle each salad evenly with dressing.
Nutrition Facts (per serving)
249 | Calories |
21g | Fat |
14g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 249 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 3g | 13% |
Sodium 105mg | 5% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 5g | 17% |
Total Sugars 8g | |
Protein 3g | 7% |
Vitamin C 47mg | 53% |
Calcium 92mg | 7% |
Iron 2mg | 11% |
Potassium 442mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.