Ingredients
- 3 Tbsp Sugar
- 1 Tbsp pickling spice
- 1 tsp salt
- 2/3 cup red wine vinegar
- 3 ea peaches
- 1 and 1/4 tsp honey
- 1/2 tsp cooking oil of choice
- 4 slices applewood smoked bacon
- 1 Tbsp Light brown sugar
- 3/4 tsp pecans, chopped
- 5 cups romaine lettuce, chopped
- 4 cups spring mix
- 1 cup Iceberg lettuce, chopped
- 1/4 cup walnuts, chopped
- 1 cup balsamic vinaigrette dressing
Instructions
Pickled Onions
- Place vinegar, sugar, pickling spice and salt in a saucepan and heat until sugar dissolves.
- Remove from heat and allow to steep for 30 minutes before straining.
- Place onion in a glass jar, pour over hot liquid, cover and refrigerate for 3+ hours.
Grilled Peaches
- Cut peaches in half and remove the pits.
- Gently toss the peaches with the oil.
- Heat grill to medium-high heat.
- Brush the cut-sides of peaches with honey.
- Grill 6-8 minutes or until softened, turning occasionally.
- Cut each half into 6 slices.
Praline Bacon
- Preheat oven to 375F. Lay bacon on a sheet pan.
- Mix brown sugar and chopped pecans and spread evenly on bacon.
- Bake10-12 minutes until crisp.
- Allow to cool slightly and drain grease. Dice once it’s cooled.
Greens
- Chop romaine and iceberg, wash and dry.
- In a large bowl, combine spring mix, iceberg, and romaine.
Assembly
- On each serving plate or bowl, place 2 ½ c lettuce blend and top with ½ c peaches, ¼ c bacon, 2 T walnuts, 1 T pickled onions, and 2 floz of dressing, and serve.
Nutrition
Serving: 1salad | Calories: 410kcal | Carbohydrates: 34g | Protein: 10g | Fat: 29g | Saturated Fat: 4g | Sodium: 650mg | Fiber: 5g | Sugar: 28g