Grilled peach and arugula salad
Toss arugula with grilled peaches, Canadian bacon, red onions, and drizzle with a tasty balsamic vinaigrette dressing for a fresh and delicious salad that can be prepared in less than 15 minutes. Serve either as a main dish or side salad. Prepare the vinaigrette dressing in a mason jar and shake it to combine. You can double the recipe and save the remaining dressing to use on another night. If you prefer crispy bacon, you can sauté the Canadian bacon for a few minutes before serving. To prevent the onions from falling through the grill rack, insert a toothpick into the side of each onion slice.
4 medium, ripe, halved and pitted
Uncooked Canadian bacon
1 oz, 4 slices
Uncooked red onion(s)
1 medium, cut into 1⁄2-inch-thick rounds
5 oz, bag
- Spray the grill rack with nonstick spray; preheat the grill to medium or prepare a medium fire.
- Place the peaches, cut side down, and the red onion on the grill rack. Grill, covered, until the peaches just soften and the onion is tender, 3 – 4 minutes on each side. Transfer to a plate. Grill the bacon until lightly browned, about 1 minute on each side.
- Slice the peaches into 1⁄2-inch-thick wedges and cut the bacon into thin strips.
- To make the dressing, whisk together the oil, vinegar, honey, salt, and pepper in a serving bowl. Add the arugula, peaches, onion, and bacon to the dressing; gently toss to mix well. Serve at once. Yields 2 cupe per serving.