My husband was working Saturday night and I was about to head out to California Pizza Kitchen and pick up my favorite roasted vegetable salad curbside. I went online to order and saw their new salad, Caramelized Peach Salad. You can find it at CPK.com.
I then realized I had most of these things at home with a few substitutions. I grabbed my indoor grill and here’s what I came up with!
- Produce: Arugula; peach; shallots; dried cranberries
- Whole Grain: 1 slice 100% Whole Grain Sprouted Sourdough Bread
- Lean Protein: Goat Cheese
- Plant Based Fat: EVOO; pine nuts
- SASS: Garlic, lemon juice, oregano, rosemary, black pepper
I didn’t measure everything out too much. I winged it and probably used too much olive oil. I mixed olive oil with lemon juice, garlic, black pepper, oregano & rosemary. First, I heated up the grill and sprayed it with olive oil Pam & brushed the slice of bread with a little of the oil mixture. Then, I threw the shallots, peach, pine nuts & bread on the grill.
I dressed the arugula with the oil mixture then topped with a little bit of cranberries, goat cheese, peach, pine nuts & shallots. This was SO delicious and I will have to make it again when my husband is home. I’m thinking I will put some chicken or shrimp in a citrus-garlic marinade and top his salad with grilled chicken or shrimp since he’s not a vegetarian. This may be added to the dinner rotation about every 2 weeks now. I’ll have to check out CPK and see how their salad stacks up against mine.
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