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Try something different for your cookout--a side dish salad that pairs warm grilled peach quarters and mixed greens with a gingery Asian-style vinaigrette.

Source: Better Homes and Gardens


Recipe Summary

6 mins
31 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • For dressing, in a small bowl combine rice vinegar, sugar, soy sauce, sherry, if desired, and crushed red pepper; whisk in oil. Cover and refrigerate, if desired.

  • Cut each peach into quarters; discard pits. Whisk dressing; brush peaches with 1 to 2 tablespoons of the dressing. Thread peaches on long metal skewers (handle carefully as peaches slip easily from skewers) or place peaches in a grill basket.

  • For a charcoal grill, place peaches on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until heated through, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Add peaches. Cover and grill as directed above.)

  • Serve grilled peaches on salad greens. Whisk dressing and drizzle over salads. Top with ginger. Makes 6 servings.

Test Kitchen Tip:

To make this recipe even easier, skip the skewers and toss the quartered peaches into a grill basket. Then just flip the whole basket over halfway through the grilling time.

Nutrition Facts

156 calories; fat 9g; saturated fat 1g; carbohydrates 18g; mono fat 2g; poly fat 5g; insoluble fiber 3g; sugars 14g; protein 1g; vitamin a 923.2IU; vitamin c 9.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; folate 4mcg; sodium 178mg; potassium 203mg; calcium 20.2mg; iron 0.5mg.