Best Grilled Stone Fruit Salad Recipes
GRILLED STONE FRUIT SALAD
Summer is the time we enjoy grilling and adding fresh fruit to our menu, and this smoky-sweet salad is the best of both worlds! I like to marinate the fruits for extra flavor before I grill them. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large shallow bowl, whisk together 3 tablespoons lemon juice, melted butter and mint. Add fruit; marinate 30 minutes, turning once. Drain, reserving marinade., Grill fruit, covered, on a greased grill rack over medium-high direct heat 4-6 minutes. Turn; brush with reserved marinade. Grill, uncovered, brushing again, until fruit is tender but not mushy, 4-6 more minutes. Remove from heat; cool 5-10 minutes. When cool enough to handle, cut fruit into quarters., Whisk together olive oil, honey, kosher salt, allspice and remaining lemon juice. Drizzle half the dressing over arugula, tossing until well coated; place arugula on a large serving platter. Add grilled fruit; drizzle with remaining dressing. Sprinkle with crumbled feta cheese.
Nutrition Facts : Calories 268 calories, Fat 18g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 315mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 3g fiber), Protein 5g protein.
GRILLED STONE FRUIT SALAD
Categories Fruit Leafy Green Appetizer Quick & Easy Grill/Barbecue
Yield This is a Per Person Recipe... multiply if by the
Number Of Ingredients 10
Steps:
- Prepare Balsamic Glaze: 1/4 Cup Balsamic Vinegar 1 T Honey or Raspberry Jam Reduce to 1/3. Cool to room temperature. Salad: Slice fruit and remove the pit. Fill hollow with goat cheese. Close fruit over the cheese and wrap a slice of pancetta over the slit horizontally. Secure with a toothpick. Prepare all fruit this way. Place on preheated Barbeque and grill until the pancetta is browned and the fruit is browned and softened. Remove from heat. Remove toothpicks and place on bed of baby greens. Drizzle with Balsamic Glaze. The juice of the fruits and the balsamic glaze will dress the greens beautifully. And the salt of the pancetta offers a wonderful contrast.
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