Greek Haloumi Layered Salad

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  • Makes: 4 servings
  • Prep: 20 mins
  • Grill: 8 mins

Greek Haloumi Layered Salad

Directions

  1. For dressing, in a small screw-top jar combine lemon juice, the 2 tablespoons oil, sugar, and salt. Cover and shake well; set aside. Brush sweet pepper rings, peach wedges, onion slices, and cheese slices lightly with additional oil.
  2. For a charcoal grill, grill sweet pepper, peach, onion, and cheese on the greased rack of an uncovered grill directly over medium coals until vegetables are tender and peach wedges and cheese slices are heated through, turning once halfway through grilling. Allow 8 to 10 minutes for cheese, 6 to 8 minutes for sweet pepper and onion, and 1 to 2 minutes for peach. (For a gas grill, preheat grill. Reduce heat to medium. Place sweet pepper, peach, onion, and cheese on greased grill rack over heat. Cover and grill as directed.)
  3. On a serving platter arrange sweet pepper, onion, cheese, and peach wedges. Shake dressing; drizzle over salad.

From the Test Kitchen

*

Haloumi cheese is a sheep's milk cheese that will not melt on the grill. When purchasing haloumi cheese, be sure it is firm and not crumbly with a lot of cracks.

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Nutrition Facts (Greek Haloumi Layered Salad)

  • Per serving:
  • 280 kcal ,
  • 22 g fat
  • (10 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 50 mg chol. ,
  • 708 mg sodium ,
  • 12 g carb. ,
  • 2 g fiber ,
  • 9 g sugar ,
  • 9 g pro.
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