RECIPE | Grilled Peach, Blueberry & Candied Pepper Bacon Salad

Grilled Peach, Blueberry & Bacon Salad

Peaches evoke childhood memories of trips to the nearby orchard to pick baskets full of ripe fruit with the admonishment to "whistle while you pick!" Grilling peaches caramelizes their natural sugars and adds a smoky flavor to this delicious summer salad with blueberries, bacon, red onion and feta. You could add some grilled chicken, shrimp or even thinly sliced grilled skirt steak.

“Kitchen

SERVES 4 to 6

INGREDIENTS

FOR THE DRESSING
2 teaspoons red wine vinegar
1 ½ teaspoon Taste5 Vegetarian paste
1 teaspoon mustard
½ teaspoon honey
¼ teaspoon salt
3 tablespoon olive oil

FOR THE SALAD
3 medium peaches, cut into ½-inch wedges
1 medium red onion cut into ½-thick slices
¼ cup torn mint leaves
2 cups baby arugula or watercress sprigs
1 cup fresh blueberries
½ cup feta cheese, crumbled

FOR THE CANDIED BLACK PEPPER BACON
6 slices thick cut bacon
2 teaspoons brown sugar
½ teaspoon coarsely ground black pepper

INSTRUCTIONS

FOR THE DRESSING
In a small bowl combine vinegar, Taste5 Vegetarian, mustard, honey, salt and 2 tablespoons of the olive oil until well combined and creamy.  Set aside.

FOR THE PEACHES & ONIONS
Brush peach wedges and onion slices with a little olive oil
Places peaches and onions on a hot grill or grill pan and cook them about 3 mins per side until grill marks have formed and you get a nice little bit of char. Remove to a platter

FOR THE BACON
Preheat oven to 400˚F
Arrange bacon on a parchment lined baking sheet
Sprinkle sugar and pepper over the bacon
Bake for 15 to 20 minutes until bacon is nice and crisp
Remove from oven and cut into bite size pieces

FOR THE SALAD
Arrange a bed of arugula on the plate, followed by the peaches, onions and blueberries
Add the candied bacon and feta cheese
Drizzle with the dressing and serve

 

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