Kielbasa and Potato Sausage Stew
28 November, 2016
Grilled italian sausage with sweet chilli
29 November, 2016

Grilled summer peach and chick´n salad

What you’ll need:

  • 2 ripe peaches, halved and pitted
  • 1 red onion, peeled and cut into ½” thick rings
  • 2 tablespoons lemon juice
  • 3 tablespoons preferred vegetable oil, divided
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 4 cups (5 ounces) baby spinach
  • 1 package Tofurky® Slow Roasted Chick’n

How to make:

  1. Prepare a hot grill fire or a grill pan over medium heat. Brush peach halves and onion rings with 1 tablespoon oil. Grill until onions and peaches are charred and onions are softened. Cool slightly, then slice peaches and separate onion rings.
  2. In a small jar with a tight-fitting lid, combine lemon juice, 2 tablespoons oil, mustard, salt, and pepper. Shake vigorously to combine.
  3. In a large bowl, toss spinach with dressing and divide between plates. Top with peaches, onions, and chick’n.