This easy summer salad pairs the textures and flavors of buttery, slightly sweet and crisp Boston lettuce with grilled warm peaches and crunchy nuts.




  • For dressing: In a screw-top jar, combine vinaigrette, orange juice, honey and chives. Cover and shake well. Set aside.

  • Cut peaches in half lengthwise; remove pits. (If using pears, halve lengthwise and core.) Brush cut sides of peaches with some of the dressing. Set remaining dressing aside.

  • Grill peaches, cut sides down, on the rack of a covered gas or charcoal grill directly over medium heat for 8 to 10 minutes or until lightly browned, tender and warmed through. Turn once halfway through grilling. Remove from grill and cut into wedges.

  • To assemble salads, stack four lettuce leaves on each of four salad plates. Drizzle evenly with the remaining dressing. Arrange peaches on lettuce. Sprinkle with pecans, cranberries and feta. If desired, grind black pepper over the salads. Serve while peaches are warm.


To toast a small amount of nuts, place them in a small cast iron skillet directly on the rack of an covered grill directly over medium heat. (Or on medium heat of regular range top.) Heat for 5 to 7 minutes, stirring occasionally, or until nuts are aromatic, lightly golden and toasted. (Be sure to watch carefully to avoid burning.) Toast larger amounts of nuts in a shallow baking pan in a 350°F oven for 5 to 10 minutes, stirring once or twice.

Nutrition Facts

189 calories; 8 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 6 mg cholesterol; 275 mg sodium. 436 mg potassium; 32 g carbohydrates; 4 g fiber; 26 g sugar; 4 g protein; 0 g trans fatty acid; 1701 IU vitamin a; 15 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 1 mg iron;