Grilled Peach-and-Mozzarella Salad

Name: Grilled Peach-and-Mozzarella Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 170 grams package watercress or baby arugula, thoroughly washed; 1 teaspoons chili powder; 1 sprig Garnish: fresh cilantro; 59 milliliters chopped fresh cilantro; 340 grams fresh mozzarella, cut into 16 (1/4-inch) slices; 3 green onions, sliced; 1 teaspoons ground cumin; 3 Tbsps honey; 118 milliliters fresh lime juice; 1 teaspoon lime zest; 79 milliliters olive oil; 5 peaches (not white); 1 teaspoon salt

Grilled Peach-and-Mozzarella Salad is a gluten free, primal, and vegetarian main course. This recipe serves 4. One serving contains 559 calories, 22g of protein, and 38g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of salt, cilantro, lime juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lime zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert.

Instructions

Peel and chop 1 peach.

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Peach

Cut remaining 4 peaches into 28 (1/4-inch-thick) rounds, cutting through stem and bottom ends. (

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Peach

Cut peaches inward from sides, cutting each side just until you reach the pit. Discard pits.)

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Peach

Process chopped peach, green onions, next 7 ingredients, and, if desired, tequila in a food processor 10 to 15 seconds or until smooth.

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Green Onions

Tequila

Peach

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Food Processor

Add oil, and pulse 3 to 4 times or until thoroughly combined.

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Cooking Oil

Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350 to 400 (medium-high).

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Cooking Spray

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Grill

Brush both sides of peach rounds with 1/3 cup peach dressing.

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Peach

Grill peach rounds, covered with grill lid, over 350 to 400 (medium-high) heat 3 to 5 minutes on each side or until grill marks appear.

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Peach

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Grill

Arrange watercress evenly on 4 plates. Alternately layer 4 grilled peach rounds and 4 cheese slices over watercress on each plate. Top each with 3 more peach rounds.

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Watercress

Cheese

Peach

Drizzle with remaining peach dressing.

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Peach

Garnish, if desired.

Grilled Peach-and-Feta Salad: Preheat oven to 35

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Peach

Feta Cheese

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Oven

Arrange 1/4 cup pecans, chopped, in a single layer in a shallow pan.

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Pecans

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Frying Pan

Bake 8 to 10 minutes or until toasted and fragrant, stirring after 5 minutes. Reduce peaches from 5 to 4, and reduce salt to 1/2 tsp. Substitute 8 cups loosely packed Bibb lettuce leaves (about 6 oz.; 1 to 2 heads of lettuce) for watercress and 1/4 cup crumbled feta cheese for mozzarella cheese. Peel and chop 1 peach.

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Butter Lettuce Leaves

Mozzarella

Feta Cheese

Watercress

Lettuce

Peach

Salt

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Oven

Cut each of remaining 3 peaches into 8 wedges. Proceed with recipe as directed in Steps 2 through 4, decreasing grilling time for peach wedges to 2 to 3 minutes on each side or until grill marks appear. Divide Bibb lettuce and 4 cooked bacon slices, halved crosswise, among 4 plates or shallow bowls. Top with grilled peach wedges.

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Cooked Bacon