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Nectarine & Prosciutto Salad

May/June 2012

Your rating: None Average: 3.6 (14 votes)

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


Nectarine & Prosciutto Salad Recipe

Makes: 4 servings, about 2 cups each

Active Time:

Total Time:

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

  1. 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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Recipe Categories

Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Main Ingredient
Pork
Preparation/ Technique
No-cook
Ethnic/Regional
American
Season
Spring
Summer
Publication
May/June 2012

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