Sunday, July 10, 2016

Almond Peach Summer Salad

Be sure to check it out here:

Almond Peach Summer Salad with Peach Vinaigrette 

This Almond Peach Salad with Peach Vinaigrette is the perfect addition to your summer entertaining table.

Serves: 8 servings

Ingredients ~

6 cups spring mix salad
2 fresh peaches, cored and coarsely chopped
½ cup  almond slices, toasted 
8 ounces gorgonzola cheese crumbles
½ cup peach jam
¼ cup white wine vinegar or citrus vinegar
¼ cup honey ***Too sweet for my preference
                                      ***In lieu of the honey, I used 1/4 cup Dijon mustard
                                                            2 teaspoons grapeseed oil

Instructions ~

Place the salad greens, chopped peaches, gorgonzola cheese crumbles and toasted almond slices into a large salad bowl. 

***I toast my almonds in a small skillet over medium heat, tossing frequently. 

In the meantime, place peach jam, vinegar, honey (if using, or Dijon mustard, my preference) and grapeseed oil into the jar of your blender. Blend until smooth.
Drizzle the peach vinaigrette over the salad and serve.

Garlic-Parmesan Hasselback Zucchini

Find this recipe at Southern Plate
*My notes. 

Garlic-Parmesan Hasselback  Zucchini 
From EatingWell: July/August 2016
Using the hasselback technique—cutting partially into a whole fruit or vegetable every 1/2 inch or so—gives you an easy way to sneak lots of flavor into this healthy zucchini recipe. To bake the zucchini instead of grilling, place in a foil-lined 8-inch-square baking pan and bake at 425°F until tender, 25 to 30 minutes.

*I use 2 wooden spoon handles on either side of zucchini to cut in the Hasselback method. This prevents cutting through the entire zucchini. I also prepared these in the oven method. Very tasty & will prepare again! I will also add more cheese the last few minutes of baking. 

1 tablespoon extra-virgin olive oil
1 teaspoon finely chopped fresh oregano or 1/2 teaspoon dried
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground pepper
4 small zucchini (about 1 pound total)
1/3 - 1/2 cup shaved Parmesan cheese, large pieces broken in half

Preheat grill to medium-high.
Combine oil, oregano, garlic powder, salt and pepper in a small bowl.
Make crosswise cuts every ½ inch along each zucchini, slicing almost to the bottom but not all the way through. Gently fan the zucchini to open the cuts wider and place a small piece of Parmesan into each cut. Brush the oil mixture over the top.
Place the zucchini on a double layer of foil and grill, without turning, until browned and tender, 16 to 18 minutes.

Per serving : 75 Calories; 5 g Fat; 2 g Sat; 3 g Mono; 4 mg Cholesterol; 4 g Carbohydrates; 4 g Protein; 1 g Fiber; 245 mg Sodium; 319 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 vegetable, 1/2 lean meat, 1/2 fat