Recipe Details
Ingredients
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1mediumred bell pepper, chopped
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¼cupapple cider vinegar
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¼cupchopped yellow onion
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2tablespoonsvegetable oil
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2tablespoonshoney
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½teaspoonfreshly grated ginger
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½teaspoongarlic paste
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1tablespoonvegetable oil
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2peaches, each cut into 8 wedges
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½poundkale leaves, veins removed
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⅓cupgoat cheese
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salt and pepper to taste
Cooking Directions
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Combine red bell pepper, vinegar, onion, oil, honey, ginger, and garlic paste in a jar with a lid. Cover jar, shake, and refrigerate dressing 8 hours to overnight.
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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Place peaches and kale leaves on the preheated grill. Toss kale continuously until softened and lightly charred on the edges, about 5 minutes. Cook and turn peaches until grill marks appear, about 3 minutes per side.
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Place cooked kale in a serving bowl and toss with dressing. Top with cooked peaches and goat cheese. Season with salt and pepper. Serve warm.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories223 | |
| % Daily Value * | |
| Total Fat 14g |
18% |
| Saturated Fat 4g |
21% |
| Cholesterol 9mg |
3% |
| Sodium 149mg |
6% |
| Total Carbohydrate 21g |
7% |
| Dietary Fiber 2g |
7% |
| Total Sugars 14g |
|
| Protein 5g |
10% |
| Vitamin C 128mg |
142% |
| Calcium 123mg |
9% |
| Iron 1mg |
8% |
| Potassium 383mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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