Grilling fruits is a delicious way to eat more fiber, nutrients and cancer-protective compounds. What’s more, you don’t have to worry about the potentially cancer-causing compounds that form when meat is grilled. This recipe features flavorful peaches with a honey-vinegar glaze. Serve over arugula with crumbled goat cheese for a delicious summer salad.
- Cooking spray
- 1/4 cup balsamic vinegar
- 2 Tbsp. honey
- 3 medium peaches, pitted and cut into 6 wedges
- 1 Tbsp. extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- 10 cups arugula, loosely packed
- 4 Tbsp. goat cheese
- Prepare grill to high heat. Spray grill rack with cooking spray and set aside.
- In small saucepan over medium-high heat, bring vinegar to a boil. Reduce heat and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat and stir in honey. Cool to room temperature.
- Place peach wedges on grill rack. Grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill and set aside.
- In large bowl, combine oil, salt and pepper. Add arugula, tossing gently to coat. Arrange arugula mixture on platter. Top with peach wedges, balsamic syrup and cheese.
You can add a handful of walnuts to the salad for an extra crunch and boost of copper and manganese along with including high amounts of polyphenols (phytochemical) that have antioxidant properties.
This recipe contains cancer fighting foods:
Leave a comment
We love to hear from the community! If you made the recipe, please choose a star rating, too.
There are no reviews yet. Be the first one to write one.