Sweet ripe nectarines pair with peppery arugula and a hit of salty Parmesan and prosciutto in this outstanding side salad. Source: EatingWell Magazine, May/June 2012

EatingWell Test Kitchen



  • Combine lemon juice, shallot, mustard, honey and salt in a large bowl. Whisk in oil until combined. Add arugula and toss to coat. Divide among 4 plates and top with equal portions of nectarine, Parmesan and prosciutto. Serve with a grinding of pepper on top, if desired.



Tip: Shave hard cheeses like Parmesan, Pecorino Romano or Asiago with a vegetable peeler.

Nutrition Facts

211 calories; 14.9 g total fat; 3.3 g saturated fat; 18 mg cholesterol; 634 mg sodium. 332 mg potassium; 13.1 g carbohydrates; 1.9 g fiber; 8 g sugar; 8.4 g protein; 1358 IU vitamin a iu; 13 mg vitamin c; 48 mcg folate; 146 mg calcium; 1 mg iron; 30 mg magnesium; 1 g added sugar;

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