Nectarine & Prosciutto Salad

From EatingWell: May/June 2012

Sweet ripe nectarines pair with peppery arugula and a hit of salty Parmesan and prosciutto in this outstanding side salad.

Makes: 4 servings, about 2 cups each

Active Time: 20 minutes

Total Time: 20 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

2 tablespoons lemon juice
1 tablespoon finely chopped shallot
1 teaspoon Dijon mustard
1 teaspoon honey
1/8 teaspoon salt
3 tablespoons extra-virgin olive oil
8 cups arugula, trimmed if necessary
2 ripe nectarines, cut into wedges
1/2 cup shaved Parmesan cheese (see Tip)
3 paper-thin slices prosciutto (about 2 ounces), torn into 2-inch strips
Freshly ground pepper (optional)

Preparation

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.

Tips & Notes

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

Nutrition

Per serving: 212 calories; 15 g fat ( 4 g sat , 9 g mono ); 19 mg cholesterol; 12 g carbohydrates; 1 g added sugars; 9 g protein; 2 g fiber; 611 mg sodium; 327 mg potassium.

Nutrition Bonus: Vitamin A (27% daily value), Vitamin C (22% dv), Calcium (17% dv)

Carbohydrate Servings: 1

Exchanges: 1/2 fruit, 1 vegetable, 1 high-fat meat, 1 fat

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