Grilled Peaches with raspberry vinaigrette
This salad of grilled peaches and raspberry is made to tame the rich, Brazilian-inspired spicy heat of our Grilled Flap Steak.
Preheat grill to medium. Brush grill grate with oil.
Whisk together vinegar, oil, and sugar for the vinaigrette; season with salt and pepper.
Grill peaches cut-sides down, uncovered, until softened and lightly caramelized, flipping once, 6–8 minutes. When cool enough to handle, slice peaches.
Drizzle peaches and spinach with vinaigrette; sprinkle with almonds.
% Daily Value*
Total Fat 16g 24%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 27mg 1%
Carbs 24g 8%
*Percent Daily Values are based on a 2,000 calorie diet.