Dole Recipes

Grilled Peach Salad with Spinach and Red Onion Vinaigrette

GD Star Rating
  • 4
  • 20 Min.


  • 1 pkg. (9 oz.) DOLE® Baby Spinach with Tender Reds
  • 3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
  • 2 tablespoons rice wine vinegar or 1-1/2 tablespoons balsamic vinegar
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon chopped fresh tarragon or basil or 1 teaspoon dried tarragon or basil, crushed
  • Salt and black pepper
  • 2 peaches, halved, pitted, and quartered
  • 1/2 cup crumbled feta, or goat cheese


  • Whisk in 3 tablespoons olive oil and vinegar in small bowl.
  • Add onion and tarragon or basil, and season with salt and pepper.
  • Brush peach slices with remaining teaspoon olive oil.
  • Grill over a medium-hot fire, or on a stovetop grill pan over medium heat, until lightly browned, about 4-5 minutes.
  • Cool for 1 minute, then cut into bite size pieces.
  • Combine spinach, peaches, and cheese in a large bowl.
  • Add vinaigrette; gently toss to coat.