Rating: 4 stars
1 Ratings
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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

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Recipe Summary

total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

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

Nutrition Facts

about 2 cups
211 calories; protein 8.4g; carbohydrates 13.1g; dietary fiber 1.9g; sugars 8.2g; fat 14.9g; saturated fat 3.3g; cholesterol 18.5mg; vitamin a iu 1357.9IU; vitamin c 13.4mg; folate 47.7mcg; calcium 146.4mg; iron 1.1mg; magnesium 30.3mg; potassium 332.1mg; sodium 634mg; thiamin 0.1mg; added sugar 1g.

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

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