Garden Greens with Grilled Peaches, Spicy Georgia Pecans & Chevre

1
  • Serves 8
  • Prep time: 10 min., Cooking Time: 14 min.
  • Georgia Pecan Commission

Be sure the grill is brushed clean of any meat or poultry drippings before grilling the peaches for this sweet-and-savory salad.

Ingredients:
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cayenne pepper
  • 4 tablespoons light olive oil
  • 1-1/4 cups Georgia pecan halves
  • 4 large (8-oz. each) firm, ripe peaches
  • Vegetable oil cooking spray
  • 8 cups mixed salad greens
  • 2 tablespoons cider vinegar
  • 6 oz. chevre (fresh goat cheese), crumbled
Directions:

In a small bowl, combine chili powder, cumin, 1/2 teaspoon sugar, 1/4 teaspoon salt and the cayenne; set aside. Heat 1 tablespoon olive oil in large skillet over medium heat. Add pecans and heat, stirring occasionally, until crisp—about 5 minutes. Stir in spice mixture and mix to evenly coat pecans. Cook 2 minutes. Turn pecans out onto paper towel to cool. (Nuts can be prepared several days ahead and kept in an airtight container.)

Heat grill to medium-low heat. Cut peaches lengthwise to make thick wedges. Coat grill rack with vegetable oil cooking spray. Grill peach wedges on one side 3 - 5 minutes or just until lightly browned and a bit tender. Remove to large plate.

To serve, toss the salad greens with vinegar, the remaining 3 tablespoons oil, 1/2 teaspoon sugar and 1/4 teaspoon salt. Divide greens among serving plates; top each salad with several peach wedges. Divide spiced pecans and the chevre among salads and serve immediately.

Nutrition information per serving: protein: 7g; fat: 23g; saturated fat: 5g; carbohydrate: 19g; fiber: 4g; sodium: 217 mg; cholesterol: 10mg; calories: 329.

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