Prepare the Salad

  • Hellmann’s® Tangerine Balsamic Vinaigrette Dressing 30 ml
  • Mixed greens 55 g
  • Watercress 30 g
  • Peaches, grilled, sliced 100 ml
  • Sriracha sauce 65 ml
  • Red Pepper 1 ml
  • Sweet Heat Walnuts 30 ml
  • Herbed goat cheese, sliced medallions 30 g

Prepare Sweet Heat Walnuts

  • Brown sugar 100 ml
  • Butter 30 ml
  • Walnuts 190 ml
  • Cayenne pepper 1 ml
  1. Prepare the Salad

    Combine peaches, sriracha, and crushed red pepper and let marinate for 30 minutes, then grill, and cut in half.

    Combine Hellmann’s® Tangerine Balsamic Vinaigrette, mixed salad greens, watercress, and toss until well mixed. Top with remaining ingredients.

  2. Prepare Sweet Heat Walnuts

    Melt butter in sauté pan, then add remaining ingredients. On medium heat, cook until sugar is dissolved and the walnuts are evenly coated. Cool on a parchment lined tray.
  3. Nutritionals

    Per Serving: Calories 370, Fat 27g, Sat Fat 8g, Trans Fat 0g, Cholesterol 40mg, Sodium 410mg, Carbohydrate 28g, Fiber 5g, Sugars 20g, Protein 11g

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