Directions:
- Preheat grill to medium-high heat.
- Place fruit halves in a large bowl. Coat with cooking spray, and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Toss gently to coat.
- Place fruit halves, cut sides down, on grill rack coated with cooking spray. Grill 2 minutes; turn halves over, and grill 2 minutes or until fruit begins to soften and peel loosens. Transfer to a bowl, and cool slightly. Remove peel. Chop each half into wedges.
- Combine vinegar, oil, shallots, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a small bowl, stirring with a whisk.
- Place 1 1/2 cups greens on each of 4 plates. Drizzle each with 2 tablespoons dressing. Sprinkle each with 2 tablespoons cheese and about 1 tablespoon almonds. Top each salad with 8 fruit wedges.
- Tip: If you grill in the fall, pears are a wonderful substitute for the stone fruit.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1264.76 Kcal (5295 kJ) | ||
| Calories from fat | 833.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 92.65g | 143% | |
|---|---|---|---|
| Cholesterol | 59.54mg | 20% | |
| Sodium | 1059.34mg | 44% | |
| Potassium | 1999.24mg | 43% | |
| Total Carbs | 87.62g | 29% | |
| Sugars | 64.52g | 258% | |
| Dietary Fiber | 18.84g | 75% | |
| Protein | 35.48g | 71% | |
| Vitamin C | 61.6mg | 103% | |
| Iron | 4.3mg | 24% | |
| Calcium | 849.5mg | 85% | |
| Amount Per 100 g | |||
| Calories | 132.96 Kcal (557 kJ) | ||
| Calories from fat | 87.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.74g | 143% | |
|---|---|---|---|
| Cholesterol | 6.26mg | 20% | |
| Sodium | 111.36mg | 44% | |
| Potassium | 210.17mg | 43% | |
| Total Carbs | 9.21g | 29% | |
| Sugars | 6.78g | 258% | |
| Dietary Fiber | 1.98g | 75% | |
| Protein | 3.73g | 71% | |
| Vitamin C | 6.5mg | 103% | |
| Iron | 0.5mg | 24% | |
| Calcium | 89.3mg | 85% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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