Too hott to cook

 With oven-like temperatures out nobody wants to eat anything warm. Here is a recipe that I will be making tomorrow for dinner. [I'll let you know how it goes] Stay cool! =]

Grilled Chx and Peach Salad

Time: 30 mins/ Serves: 4

1 T White Wine Vinegar

1/2 t grated Ginger

Olive Oil +S&P (Salt and Pepper)

2 med Red Onions Sliced into 1/2" rounds

4 boneless, skinless Chx (Chicken)  breasts

3 Peaches, cut into wedges

1 bunch Spinach, steams removed (about 4 cups)

1. Heat grill to med-high. In a small bowl, whisk together vinegar, ginger, 1 T Olive Oil, 1/8 t of S&P (salt and pepper).
2. Brush Onions with 1 T oil and season with 1/4t of S&P. Brush Chx with 1t Olive Oil and 1/2t S&P. In a bowl, toss Peaches with 1T Oil.
3. Grill Chx and Onions until Chx is cooked through, and the Onions are tender, 5-6 Mins per side. Grill Peaches until charred, 2 mins. 
4. Transfer all to a bowl. Toss with Vinaigrette.

* Can be made into a sandwich or wrap.*

Recipe provided by Woman's Day June 2011 Issue. (pg148)