Tossing grilled fruit into your salad adds an exciting new twist and a boost of nutrients. As late summer fades into early fall, enjoy the fresh flavors of this peach and spinach salad packed with heart-healthy superfoods.

Ingredients

• 2 tablespoons, plus 1 teaspoon olive oil, divided
• 2 tablespoon rice wine vinegar or 11⁄2 tablespoons balsamic vinegar
• 2 tablespoons red onion, finely chopped
• 1 tablespoon fresh tarragon or basil, chopped
• 1⁄4 teaspoon salt
• Black pepper (optional)
• 2 medium peaches, peeled, halved, pitted, and quartered
• 1 package (9 ounces) fresh spinach
• 1⁄4 cup low fat feta cheese, crumbed

Recipe

• To make vinaigrette dressing, whisk 2 tablespoons olive oil and the vinegar in small bowl. Add onion and tarragon or basil, and season with salt and pepper to taste.
• Brush peach slices with remaining teaspoon of olive oil. Grill over a medium-hot fire, or on a stove- top grill pan over medium heat, until lightly browned, about 4-5 minutes. Cool for 1 minute, then cut into bite-size pieces.
• Combine spinach, peaches, and cheese in a large bowl. Add vinaigrette, gently toss to coat. Serve.

Nutrition Information

Approximate nutrients per serving: 180 calories, 5 grams protein, 12 grams fat, 13 grams carbohydrate, 3 grams fiber, 395 milligrams sodium, 150 milligrams calcium.

Print Recipe

Inspired by a recipe from Dole.com