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Grilled Peach Salad with Spinach and Red Onion Vinaigrette

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Total Time (Minutes)
20
Difficulty
0
Servings
4
Ingredients
7
Total Prep Time: 20 minutes
Calories Per Serving: 200
Nutrients

Nutrition Facts

Serving Size 185g

Amount per serving
Calories 200 Calories from fat: 140
% Daily Value*
Fat 16 g 25 %
Saturated 4.5 g 23 %
Trans 0 g
Cholesterol 15 mg 5 %
Sodium 260 mg 11 %
Potassium 510 mg 15 %
Carbohydrate 13 g 4 %
Fiber 3 g 12 %
Sugars 9 g
Protein 5 g
Vitamin A 110 %
Vitamin C 35 %
Calcium 15 %
Iron 10 %
Vitamin E 15 %
Vitamin K 350 %
Riboflavin 15 %
Vitamin B6 10 %
Folate 30 %
Phosphorus 10 %
Magnesium 15 %
Manganese 30 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 3 tablespoons plus 1 teaspoon extra virgin olive oil, divided 
  • 1-1/2 tablespoons balsamic vinegar OR 2 tablespoons rice wine vinegar 
  • 2 tablespoons finely chopped DOLE® Red Onion 
  • 1 teaspoon dried tarragon OR basil, crushed; OR 1 tablespoon chopped fresh tarragon OR basil 
  • 2 large DOLE Peaches, halved, pitted and quartered 
  • 9 ounce pkg. DOLE Spinach 
  • salt and pepper (optional) 
  • 1/2 cup crumbled low fat feta

Directions

  1. WHISK 3 tablespoons olive oil and vinegar in small bowl. Add onion, tarragon and season with salt and pepper if desired.
  2. BRUSH peach slices with remaining 1 teaspoon olive oil. Grill over a medium-hot fire, or oven broil, until lightly browned, about 4-5 minutes. Cool for 1 minute, cut into bite-sized pieces.
  3. COMBINE spinach, peaches and feta in large bowl. Add vinaigrette; gently toss to coat.
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Grilled Peach Salad with Spinach and Red Onion Vinaigrette Prep Time:20 minutes Cook time: Serves: 4
Nutrition facts: 200 Calories, 16 grams fat
Ingredients: 3 tablespoons plus 1 teaspoon extra virgin olive oil, divided , 1-1/2 tablespoons balsamic vinegar OR 2 tablespoons rice wine vinegar , 2 tablespoons finely chopped DOLE® Red Onion , 1 teaspoon dried tarragon OR basil, crushed; OR 1 tablespoon chopped fresh tarragon OR basil , 2 large DOLE Peaches, halved, pitted and quartered , 9 ounce pkg. DOLE Spinach , salt and pepper (optional) , 1/2 cup crumbled low fat feta, Directions:WHISK 3 tablespoons olive oil and vinegar in small bowl. Add onion, tarragon and season with salt and pepper if desired.BRUSH peach slices with remaining 1 teaspoon olive oil. Grill over a medium-hot fire, or oven broil, until lightly browned, about 4-5 minutes. Cool for 1 minute, cut into bite-sized pieces.COMBINE spinach, peaches and feta in large bowl. Add vinaigrette; gently toss to coat.