July is Culinary Month, and the Virginia Health Services Director of Dining and Nutrition Christina Lewis shared a recipe to encourage you to take advantage of the abundant summer harvest during grilling season.
This salad is easy to make and combines two of the best summertime activities — grilling and taking advantage of the abundance of fresh, ripe peaches! Any of the stone fruits that are ripe in summer — peaches, apricots, plums and nectarines — are great on the grill.
Grilling helps to bring out the natural sweetness of the fruits, and the warmth of the grilled fruits is a great contrast to the cool crispness of the lettuce.
We hope you indulge in this summer’s offerings with this salad!
Grilled Peach and Goat Cheese Salad with Honey Lemon Vinaigrette
For the vinaigrette
Ingredients
- Zest of one Lemon
- 1/4 cup Lemon Juice
- 1 teaspoon Honey Mustard
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper
- 1/4 cup Honey
- 3/4 cup Olive Oil
Combine lemon zest, lemon juice, honey mustard, black pepper and honey in a blender. With blender running on slow speed, slowly pour in olive oil until emulsified. Store in refrigerator until ready to use. Makes about 1 cup.
For the salad
Ingredients
- 4 Ripe Peaches
- 1 tablespoon Olive Oil
- 1/4 cup Red Onion
- 6 ounces Mixed Salad Greens
- 1/2 cup Goat Cheese
- 1/2 cup Toasted Pecans
Heat grill to 450 degrees or medium-high heat. Slice peaches in half and remove pit. Brush peach halves with olive oil and place on prepared grill until desired grill marks appear and peaches have softened. Remove peaches from grill and let cool.
Once peaches have cooled, slice each half into four to six slices and set aside. While peaches are cooling, finely slice red onion and combine with mixed salad greens. Crumble goat cheese over salad greens. Add chopped pecans and sliced peaches, add prepared dressing and toss lightly to combine.
Dining and Nutrition at VHS
The Virginia Health Services Dietary and Nutrition Department serves residents at our senior living communities and nursing and rehabilitation centers. It also offers nutritional services to individuals in our care with VHS Home Health and VHS Hospice.
The department is overseen by the Director of Dining and Nutrition.
Our team provides culinary oversight and fresh meals for our senior living residents. The lunch and dinner menu are refreshed monthly and feature dishes with seasonal ingredients at The Arbors Independent Living. Our team relies on residents’ input in developing a dining experience that caters to them. The dining director often hosts cooking demonstrations to help our residents stay healthy when they utilize their apartment kitchens.
Dietary managers at each of the assisted living communities and nursing centers meet with new admissions to determine nutritional and dietary needs, and resident preferences. They are responsible for daily meals, snacks and beverage service.
