Late Spring Chopped Salad With Caper Ranch Recipe
Recipe information
Make Late Spring Chopped Salad With Caper Ranch in just 30m. grilled peach, toasted sunflower seeds, bok choy
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Salad Ingredients
Salad Preparation
1. Grill the Peaches
Preheat your grill to medium heat. Cut the peaches in half and remove the pits. Grill the peach halves, cut side down, for about 4-5 minutes until they have grill marks and are slightly softened. Remove from grill and let cool.
2. Prepare the Salad Base
In a large bowl, combine the chopped bok choy, cherry tomatoes, cucumber, red onion, and fresh parsley.
3. Add Grilled Peaches
Once the peaches are cool, chop them into bite-sized pieces and add them to the salad bowl.
4. Make the Caper Ranch Dressing
In a small bowl, whisk together 1/2 cup of ranch dressing, 2 tablespoons of capers, and a squeeze of lemon juice. Adjust seasoning with salt and pepper to taste.
5. Combine and Serve
Drizzle the caper ranch dressing over the salad, toss gently to combine, and sprinkle toasted sunflower seeds on top. Serve immediately.
Local Coupons
No local coupons found for this recipe's ingredients.