Grilled Peach Salad with Spinach and Red Onion Vinaigrette

Ingredients

• 3 tablespoons plus 1 teaspoon extra virgin olive oil, divided 
• 1-1/2 tablespoons balsamic vinegar OR 2 tablespoons rice wine vinegar 
• 2 tablespoons finely chopped DOLE® Red Onion 
• 1 teaspoon dried tarragon OR basil, crushed; OR 1 tablespoon chopped fresh tarragon OR basil 
• 2 large DOLE Peaches, halved, pitted and quartered 
• 9 ounce pkg. DOLE Spinach 
• salt and pepper (optional) 
• 1/2 cup crumbled low fat feta

Directions

1. WHISK 3 tablespoons olive oil and vinegar in small bowl. Add onion, tarragon and season with salt and pepper if desired.
2. BRUSH peach slices with remaining 1 teaspoon olive oil. Grill over a medium-hot fire, or oven broil, until lightly browned, about 4-5 minutes. Cool for 1 minute, cut into bite-sized pieces.
3. COMBINE spinach, peaches and feta in large bowl. Add vinaigrette; gently toss to coat.