Grilled Brined Pork Loin with Blueberry-Blue Cheese Salad and Maple Bacon Sweet Potatoes

recipes courtesy Martha Stewart , Cooking Light and Family Circle

Grilled Brined Pork Loin

4 cups water

1/2 cup sugar

1/2 cup coarse salt, plus more for seasoning

4 cups ice

1 bay leaf

1 small bunch thyme

1/2 orange, zest removed in strips and fruit reserved for garnish

12 whole peppercorns, plus freshly ground pepper

1 boneless pork loin (2 pounds)

Coarse grain mustard, for serving

Prep: Bring water, sugar, and salt to a simmer in a large pot, stirring to dissolve. Remove from heat. Add ice, bay leaf, thyme, orange zest, and peppercorns, and let cool completely. Place pork in a nonreactive dish, and completely cover with brine. Refrigerate at least 6 hours and up to 8 hours. Remove pork from brine, and let stand at room temperature 30 minutes. Pat dry, and season with salt and pepper.

Grill: Heat grill to medium. Grill pork, covered with vent open, turning every 6 minutes, until internal temperature reaches 125 degrees, about 32 minutes. (Pork will continue to cook to proper doneness as it rests.) Transfer pork to a cutting board, and let rest 15 minutes. Slice pork, and squeeze orange over slices. Serve with mustard. Serves 4.

Blueberry-Blue Cheese Salad

2 tablespoons balsamic vinegar

1 tablespoon blueberry preserves

1 teaspoon Dijon mustard

1/8 teaspoon salt

1/8 teaspoon pepper

2 tablespoons extra-virgin olive oil

2 tablespoons snipped chives

5 ounces (10 cups) baby spinach

12 ounces (approximately 2 cups) blueberries

3/4 cup walnuts, toasted and roughly chopped

1/2 cup crumbled blue cheese

In a small bowl, stir together vinegar, blueberry preserves, mustard, salt and pepper. Slowly whisk in olive oil until well combined. Mix in chives. Set aside.

Toss together spinach, blueberries, walnuts and blue cheese. Mix in dressing, or serve it on the side. Serves 6.

Maple Bacon Sweet Potatoes

4 sweet potatoes (about 2 pounds)

1 tablespoon softened butter

2 tablespoons fat-free milk 

4 teaspoons maple syrup

1 1/4 ounces cooked and crumbled bacon (about 3 slices)

Pierce each potato with a fork 3 to 4 times on each side. Wrap each potato in a damp paper towel. Microwave at HIGH 8 minutes, turning after 4 minutes. Cool slightly. Cut potatoes in half; scoop pulp into a bowl. Mash pulp.

Stir butter, milk, and syrup into potato pulp. Top with bacon. Serves 4.

Stone Fruit Chicken-Rice Salad

recipe courtesy Cooking Light

serve on a bed of spinach and arugula for added flavor and texture

Stone Fruit Chicken-Rice Salad

3 (6-ounce) skinless, boneless chicken breast halves, trimmed 

1 teaspoon salt, divided

1/2 teaspoon black pepper, divided

Cooking spray

2 tablespoons olive oil 

1 teaspoon grated lemon rind

2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

1 1/2 cups pitted, coarsely chopped nectarines

1 cup cooked brown rice, cooled

1 cup coarsely chopped pitted cherries*

1/2 cup sliced green onions 

1/4 cup dry-roasted almonds, chopped 

3 tablespoons torn mint

fresh spinach and arugula (optional)

Preheat grill to medium-high heat.

Sprinkle both sides of chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Let stand 5 minutes. Chop chicken.

Combine oil, rind, juice, and mustard in a large bowl, stirring well with a whisk. Add chopped, cooked chicken, nectarines, and remaining ingredients; toss well.  Serves 4.

* Note:  I originally misread the recipe and bought dried cherries instead of fresh cherries.  However, it was still a delicious substitution and the sweet cherries paired well with the salty almonds.

Grilled Sweet Potato and Napa Cabbage Salad and Lime Vinaigrette

recipe courtesy Cooking Light

Grilled Sweet Potato and Napa Cabbage Salad and Lime Vinaigrette

3 medium sweet potatoes (2 pounds)

5 tablespoons olive oil, divided 

3/4 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1/4 cup fresh lime juice

2 tablespoons warm water

2 teaspoons honey

Dash of hot sauce (optional)

1 jalapeño pepper, seeded and minced

3 cups shredded Napa cabbage

1 cup sliced red onion

1/3 cup pumpkin seeds, toasted

1/4 cup chopped green onions 

1/4 cup chopped fresh cilantro

Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.

Peel potatoes, and cut lengthwise into 1/2-inch-thick slices. Combine potatoes, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; toss.

Place potatoes on grill rack over unheated side; close lid. Cook 12 minutes on each side or until tender. Move potatoes to heated side; grill 2 minutes on each side or until charred.

Combine 1/4 cup oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, juice, and next 4 ingredients (through jalapeño) in a large bowl. Slice potato slices into strips. Add potatoes, cabbage, and remaining ingredients to bowl; toss.  Serves 6.

Black Bean, Mango and Tomato Salad

This is a nice, refreshing summer salad.  Makes a great accompaniment to grilled chicken or pork.

recipe courtesy Weight Watchers

Black Bean, Mango and Tomato Salad

1 large mango, diced, divided* (about 1 3/4 cups)   

3 Tbsp fresh lime juice   

3 Tbsp water   

2 Tbsp olive oil   

1/2 tsp ground cumin   

1/2 tsp table salt   

  15 oz canned black beans, drained and rinsed   

  1 cup fresh tomato, diced   

  1/2 cup uncooked onion, sweet, diced   

1/4 cup mint leaves, or cilantro, fresh, cut into thin slivers   

  1 Tbsp fresh jalapeno, minced    

In a large bowl, mash 1/4 cup of diced mango with a fork; whisk in lime juice, water, oil, cumin and salt.

Add remaining diced mango, beans, tomato, onion, mint and jalapeno to bowl; toss to mix and coat. Serve immediately or cover and refrigerate up to 1 day. Serves 8  (about 1/2 cup per serving.)  Points Plus Value = 3 points per serving.

Lemony Kale Salad

recipe courtesy Cooking Light Magazine

Lemony Kale Salad

1 tablespoon fresh lemon juice

1 tablespoon olive oil 

1/2 teaspoon sugar

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

4 cups torn kale leaves

2 cups torn Swiss chard leaves

4 teaspoons unsalted pumpkin seed kernels

1/4 cup sliced green onions (about 2) 

1 ounce shaved pecorino Romano

Combine first 5 ingredients, stirring until sugar dissolves. Add kale and chard; toss. Let stand 10 minutes.

Heat a skillet over medium heat. Add kernels; cook 5 minutes or until brown, stirring frequently. Add kernels, onions, and cheese to greens; toss.  Serves 6.

Herbed Shrimp and White Bean Salad

recipe courtesy Cooking Light

Herbed Shrimp and White Bean Salad

4 teaspoons sherry vinegar

4 teaspoons extra-virgin olive oil 

1 tablespoon chopped fresh thyme

2 teaspoons minced fresh garlic

1 teaspoon chopped fresh rosemary

1/2 teaspoon black pepper

2 cups loosely packed arugula

1 cup trimmed watercress

1 cup grape tomatoes, halved 

1/4 cup chopped fresh flat-leaf parsley

1 (15.5-ounce) can Great Northern beans, rinsed and drained

1 tablespoon honey

1 teaspoon water

24 peeled and deveined medium shrimp (about 1 pound) 

Cooking spray 

1/4 teaspoon salt

Combine first 6 ingredients in a large bowl; stir with a whisk. Add arugula and next 4 ingredients (through beans) to bowl, and toss gently to coat.

Combine honey and 1 teaspoon water in a medium bowl, stirring with a whisk. Add shrimp to honey mixture; toss to coat. Heat a grill pan over medium-high heat; coat pan with cooking spray. Sprinkle shrimp with salt. Add shrimp to pan; cook 2 minutes on each side or until done. Serve with salad.  Makes 4 servings.

Greek-Style Kale Salad

 Here is yet another kale recipe.  Eat it as a side dish or as a main dish.  Mmmm!

recipe courtesy Cooking Light 

Greek-Style Kale Salad

1 tablespoon fresh lemon juice 

1 tablespoon olive oil

1/2 teaspoon sugar 

1/2 teaspoon freshly ground black pepper

4 cups torn kale leaves

2 cups torn Swiss chard leaves

1 cup chopped English cucumber

1 ounce crumbled feta cheese

1/4 cup sliced green onions (about 2) 

10 kalamata olives, pitted and quartered

Combine lemon juice, olive oil, sugar, and pepper in a bowl, stirring until sugar dissolves. Add kale and Swiss chard; toss. Let stand 10 minutes. Add English cucumber, feta cheese, green onions, and kalamata olives. Toss.  Serves 6.

Apple-Walnut Kale Salad

recipe courtesy Cooking Light Magazine

Apple-Walnut Kale Salad

1 tablespoon cider vinegar

1 tablespoon walnut oil

1/2 teaspoon kosher salt

1/2 teaspoon brown sugar

1/2 teaspoon freshly ground black pepper

4 cups torn kale leaves

2 cups torn Swiss chard leaves

1 cup sliced Granny Smith apple

1/2 cup sliced celery 

1/4 cup sliced red onion

1 ounce crumbled blue cheese

2 tablespoons toasted walnuts 

Combine vinegar, walnut oil, kosher salt, brown sugar, and pepper. Add kale and Swiss chard; toss. Let stand 10 minutes. Add apple, celery, onion, blue cheese, and toasted walnuts; toss.  Serves 6.

Summer Corn Salad

recipe courtesy Taste of Home

Summer Corn Salad

5 teaspoons olive oil, divided

1 tablespoon lime juice

1/4 teaspoon salt

1/4 teaspoon hot pepper sauce

1-1/2 cups fresh or frozen corn, thawed

1-1/2 cups cherry tomatoes, halved

1/2 cup finely chopped cucumber

1/4 cup finely chopped red onion

2 tablespoons minced fresh basil or 2 teaspoons dried basil

1/4 cup crumbled feta cheese

In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside.

In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat.

Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving. Makes 4 servings.

Kale, Avocado and Grapefruit Salad with Ginger Dressing

Everyone talks about the nutritional benefits of kale and until recently, I have only tried it when it was cooked, sauteed or in soups.  So, I went on a mission to find and test out several raw kale recipes.  This is the first of my discoveries, and despite it having a different texture than say iceburg or romaine, it was actually very tasty. And who doesn't want the nutritional benefits of a super food?!  This recipe made me open to eating kale raw and wanting to try a few more raw kale recipes.  Keep an eye out for future posts...I have about 4 more recipes lined up!  

recipe courtesy picklesnhoney.com

Eat it as a main dish or pair it with your favorite seasoned chicken breast.

Kale, Avocado and Grapefruit Salad with Ginger Dressing

For the Salad:

6 C. Raw Chopped Kale, stems removed

1 Grapefruit

1 Small Avocado

For the Dressing:

1 Tsp. Freshly Grated Ginger

1 Tbs. Extra Virgin Olive Oil

1 Tbs.  low sodium soy sauce

Juice of 1/2 Lemon

1/2 Tbs. Agave (maple syrup or honey would also work)

Place the chopped kale in a large bowl and set aside.

Prepare the dressing by adding the freshly grated ginger, olive oil, Braggs, lemon juice, and agave to a small bowl. Whisk to combine.

Pour the dressing over the kale, and using your hands, massage the kale for 1-2 minutes until the kale is tender and most of the dressing has been absorbed. Set the kale aside.

Prepare the grapefruit by removing the skin (first slicing off the top and bottom, and then the sides, making sure to remove as much of the pith as possible). Next, cut the grapefruit segments apart (these are called supremes) and cut each supreme in half.

Slice the avocado into small, bite-sized pieces.  Add the grapefruit and avocado to the large bowl of kale. Toss to combine and enjoy!  Serves 2-4.

Grilled Corn, Poblano and Black Bean Salad

recipe courtesy Cooking Light

Grilled Corn, Poblano and Black Bean Salad

2 ears shucked corn 

2 tablespoons extra-virgin olive oil, divided

4 green onions 

1 avocado, peeled, halved, and pitted 

1 large red bell pepper

1 large poblano chile

Cooking spray 

1/2 cup chopped fresh cilantro

3 tablespoons fresh lime juice 

1 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (15-ounce) can no-salt-added black beans, rinsed and drained

Preheat grill to high heat.


Brush corn with 2 teaspoons oil. Place green onions, avocado, bell pepper, poblano, and corn on a grill rack coated with cooking spray. Grill onions 2 minutes on each side or until lightly browned. Grill avocado 2 minutes on each side or until well marked. Grill bell pepper 6 minutes on each side or until blackened; peel. Grill poblano 9 minutes on each side or until blackened; peel. Grill corn 12 minutes or until beginning to brown on all sides, turning occasionally.


Cut kernels from ears of corn; place in a large bowl. Chop onion, bell pepper, and poblano; add to bowl. Add remaining 4 teaspoons oil, cilantro, juice, cumin, salt, black pepper, and beans to bowl; toss well. Cut avocado into thin slices; place on top of salad.  Serves 6.


* Note:  This was a delicious accompaniment to the ancho-tequila glazed chicken thighs.

Damien's Chicken Salad with Strawberries and Champagne Vinaigrette

Chicken Salad with Strawberries, Feta, Walnuts and Champagne Vinaigrette

1 head of romaine, chopped

2 boneless skinless chicken breasts

1 c. sliced strawberries

1/2 c. reduced-fat feta cheese

1/4 c. walnuts

1/2 c. whole grape tomatoes

Girards champagne vinaigrette, to taste

Season chicken breasts with salt and pepper.  Broil for 20 minutes or until cooked through. Cool slightly, then slice and set aside.

Divide chopped romaine, sliced strawberries, walnuts, tomatoes and chicken among 4 plates.  Top each plate with feta cheese and drizzle with champagne vinaigrette to taste.  Serves 4.

Grilled Spatchcocked Chicken with Potato and Green Bean Salad

recipe courtesy Martha Stewart

Potato and Green Bean Salad

6 ounces green beans

2 pounds peeled small potatoes

1/4 cup extra-virgin olive oil

4 teaspoons lemon juice

4 teaspoons whole-grain mustard

2 teaspoons chopped thyme leaves

1/2 cup thinly sliced red onion

Coarse salt

Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer, and transfer to a bowl of ice water. Drain, and pat dry. 

Add potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes, and halve them. 

Whisk together olive oil, lemon juice, mustard, and thyme in a large bowl. Add potatoes, beans, and red onion. Gently toss. Season with salt.  Serves 4.

recipe courtesy Martha Stewart

Grilled Spatchcocked Chicken

1 medium onion, peeled and cut in half

1 large garlic clove, peeled

1/3 cup packed fresh herbs, such as rosemary, thyme, parsley, and sage leaves

1/4 cup extra-virgin olive oil

1/2 lemon, zest removed in strips with a peeler

1 chicken (3 1/2 to 4 pounds), spatchcocked (see instructions, below)

Coarse salt and freshly ground pepper

Prep: Puree onion, garlic, herbs, oil, and zest in a food processor. Rub some puree under skin of chicken breast. Rub remaining puree over rest of bird. Refrigerate at least 6 hours and up to 8 hours. Let stand at room temperature 30 minutes. Wipe off most of rub; season with salt and pepper.

Grill: Heat grill to medium-high, or set up for indirect heat. Grill chicken, breast side down, covered with vent open, until nicely charred, 10 to 15 minutes. Flip; cook 30 minutes more. Flip again; grill until internal temperature reaches 165 degrees in thickest part of breast, 5 minutes more. Let rest 10 minutes.  Serves 4.

Cook's Note

To spatchcock a chicken, cut along each side of the backbone with shears. Remove the backbone, and reserve it for stock (it can be frozen up to three months). Turn the bird breast side up; flatten it with your palm. 

Sara's Taco Salad

Recently I felt the urge to make a taco salad and had all the usual ingredients in my kitchen except for a packet of taco seasoning.  So, I took to the Internet and found a recipe for homemade taco seasoning.  Since I had all the spices in my pantry I decided to give this one a try.  With a little bit of tweaking of the recipe and adding my own flavors, I created a homemade taco seasoning that was great.  It was slightly spicier than the standard store bought taco seasoning packet, but nothing a little bit of sour cream couldn't counter.  I couldn't resist sharing!

Sara's Taco Salad

1 lb. ground turkey

1 head iceberg lettuce (chopped)

2 tomatoes (chopped)

1 can sliced olives

1 can black beans, rinsed and drained

1 c. shredded cheddar cheese

taco seasoning (see notes below)

taco shells or tortilla chips (optional)

fat free sour cream (optional)

In a large skillet set on medium-high, brown ground turkey.  Drain fat.  Add taco seasoning, 1/4- 1/2 c. water and simmer for 5 minutes or until most of the liquid is absorbed.

Meanwhile, chop lettuce and tomato; set aside.  

To build taco salad, divide lettuce among 4 plates.  Top with 1/4 of rinsed black beans, 1/4 of taco meat, 1/4 chopped tomatoes, sliced olives and 1/4 c. shredded cheddar cheese. Garnish with fat free sour cream and broken taco shells. Serves 4.

*Homemade taco seasoning: (adapted from Allrecipes.com)

1 tbsp. unbleached all-purpose flour

2 tsp. onion powder

1/8 tsp. garlic powder

1/4 c. ancho chile powder

1/2 tsp. dried oregano

1/2 tsp. ground cumin

1 tsp. kosher salt

Mix all ingredients together well.  

Fresh Corn Salad

recipe courtesy Better Homes and Gardens

Fresh Corn Salad

1/2 cup cider vinegar

1/4 - 1/3 cup sugar

1 teaspoon kosher salt

1/2 teaspoon coarsely ground black pepper

4 ears fresh corn

1/2 cup finely diced red onion (cut to same size as the clusters of corn kernels), soaked in ice water for 20 minutes and patted dry

1/2 cup cucumber, seeded, not peeled if unwaxed, then diced to same size of onions

1/2 cup red or orange sweet pepper, diced to same size as onions

1/2 cup cherry or pear tomatoes, halved or quartered

3 tablespoons parsley, finely torn

1 tablespoon basil leaves or buds, pulled apart

1 tablespoon fresh jalapeno, seeds and veins removed, very finely diced*

1/2 teaspoon sea salt or kosher salt

1 - 2 cups small arugula leaves

For dressing, in a glass bowl whisk together vinegar, sugar, the 1 teaspoon kosher salt, and black pepper until sugar is dissolved. Let dressing stand while preparing salad.

For salad, cut corn kernels from cobs. In a large bowl toss corn and remaining ingredients except sea salt and arugula leaves.

To serve, transfer salad to large serving bowl. Season with the 1/2 tsp. sea salt. Add the dressing; gently thread in arugula leaves. Serve immediately. (Cucumbers and tomatoes will begin to break down.) Makes 8 servings.

Grilled Fish on Cilantro-Chili Slaw

recipe adapted from Sunset Magazine

Grilled Fish on Cilantro-Chili Slaw

1/3 cup cider vinegar

1/3 cup extra-virgin olive oil

1/3 cup chopped fresh cilantro

1 clove garlic, peeled and pressed or minced $

1 teaspoon cumin seed

About 3/4 teaspoon salt

5 to 6 teaspoons minced fresh jalapeño chilies

4 pieces (6 oz. each) boned, skinned halibut or mahimahi fillet

About 1 pound red cabbage (see notes)

1/2 cup thinly slivered red onion, rinsed

In a small bowl, mix vinegar, olive oil, cilantro, garlic, cumin seed, 3/4 teaspoon salt, and chilies to taste.

Rinse fish and pat dry. In a heavy zip-lock plastic bag (1-gal. size), combine fish and 1/3 cup of the vinegar mixture. Let stand, turning occasionally, for about 15 minutes.

Meanwhile, rinse and drain cabbage. Cut through core into quarters; cut out and discard core sections. Slice each quarter lengthwise into thin shreds to make about 6 cups. In a large bowl, mix shredded cabbage, onion, and 1/2 cup of the vinegar mixture. Add salt to taste.

Lift fish from marinade (discard marinade) and place on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook fish, turning once, until barely opaque but still moist-looking in center of thickest part (cut to test), 6 to 8 minutes.

Mound cilantro-chili slaw equally on four dinner plates. Top each mound with a piece of hot or warm grilled fish. Drizzle remaining dressing equally over fish. Add salt to taste.  Serves 4.

*Notes: You can use 14 oz. packaged coleslaw mix instead of the shredded cabbage for a quicker meal. I actually favor broccoli slaw and that is what I used in this recipe.

Tarragon Chicken Salad

recipe courtesy Sunset Magazine

Tarragon Chicken Salad

5 boneless skinless chicken breasts

1/2 c. lemon juice

2 tbsp extra-virgin olive oil

1 1/2 tbsp minced fresh tarragon or 1 tsp dried tarragon

1 clove garlic, minced

3 c. thinly sliced celery

1/2 c. drained manzanilla olives

salt and pepper to taste

lettuce leaves, rinsed and crisped

In a 5-6 qt. pan, bring about 3 qts water to a boil.  Add chicken and return water to a boil.  Cover tightly and remove from heat;  let stand until chicken is white in the center of the thickest part (cut to test), 10-12 minutes.  Lift out and let cool.  Tear chicken into shreds.

Meanwhile, in a bowl, mix together lemon juice, olive oil, tarragon and garlic until well blended.

Add shredded chicken, celery and olives; mix to coat, adding salt and pepper to taste.  Line a platter or salad plates with lettuce leaves and spoon chicken salad on top.  Serves 4-6.

Watermelon Salsa

Watermelon Salsa

3 c. diced watermelon

1 diced cucumber, peeled and seeded

1/4 c. chopped cilantro

1 jalapeno, minced

2 limes, juiced

.

Combine all ingredients in a large bowl. Mix well. Serve along side grilled chicken or use as an appetizer, with chips.  Serves 4-6.

Wondering what to do with all that leftover watermelon?  Coat both sides with a little bit of olive oil and grill on medium heat.  Salt and pepper to taste.

Wild Rice Salad with Apricots, Fennel and Feta

recipe courtesy Family Circle

Wild Rice Salad with Apricots, Fennel and Feta

1 cup RiceSelect Royal Blend with Flaxseed

1/2 teaspoon salt

1/4 cup apricot nectar

2 tablespoons white wine vinegar

1 tablespoon coarse-grain mustard

1 clove garlic, minced

3 tablespoons extra-virgin olive oil

4 fresh apricots, pitted and sliced into 8 wedges each

1/2 small fennel bulb, cored and thinly sliced (about 1 1/2 cups)

3/4 cup crumbled reduced-fat feta cheese

1/4 cup chopped fresh parsley

Fresh cracked black pepper (optional)

In a medium lidded saucepan, combine rice, 2 cups water and 1/4 teaspoon of the salt. Bring to a boil; stir once. Reduce heat to medium-low, cover and cook for 18 to 20 minutes, or until water is absorbed. Remove from heat and let stand 5 minutes.

Meanwhile, in a large bowl, whisk together apricot nectar, vinegar, mustard, garlic and remaining 1/4 teaspoon salt. Slowly whisk in olive oil until blended.

Transfer hot cooked rice to bowl with apricot-mustard dressing; mix well. Allow to cool slightly, then stir in apricots, fennel, feta cheese and parsley. Top with cracked black pepper, if desired.  Serves 4.

Grilled Peaches, Beans and Arugula with Warm Bacon Dressing

recipe courtesy Family Circle

Grilled Peaches, Beans and Arugula with Warm Bacon Dressing:

4 peaches, halved and pitted

5 slices bacon

1 large shallot, finely diced

2 tablespoons white balsamic vinegar

1 1/2 teaspoons Dijon mustard

1/4 teaspoon black pepper

(1) 5 ounce package arugula

(2) 15 ounce can cannellini beans, drained and rinsed

Heat grill or grill pan to medium-high. Brush lightly with oil. Grill peaches cut-side down for 4 minutes; cut into wedges and set aside.

Meanwhile, cook bacon in a large skillet over medium heat for 8 minutes. Remove bacon with tongs to a paper towel-lined plate. Reduce heat to low. Pour off all but 3 tablespoons of the bacon drippings. Add shallot and saute 1 to 2 minutes or until slightly softened. Whisk in vinegar, mustard and pepper.

Crumble bacon and toss in bowl with arugula, beans, grilled peaches and warm dressing. Serve immediately. Serves 4.

* Note: We substituted apricots for the peaches since we had fresh ones on hand.  Still delicious!