This salad is delicious! I left out the prosciutto (by accident, but I didn't miss it) and turned it into a meal with half a grilled chicken breast on top. My husband loved this too! A great summer recipe when it's too hot to be in the kitchen for hours.
Prosciutto, Peach, and Sweet Lettuce Salad
Serve this light main-course salad with a hunk of crusty baguette and a glass of chilled riesling. Choose ripe, juicy peaches, and leave the peel on for more texture. Ricotta salata is a milky, mild, slightly salty cheese that's easy to crumble; you can substitute feta or goat cheese.
More From Cooking Light
- Calories: 209
- Fat: 13.5g
- Saturated fat: 3.2g
- Monounsaturated fat: 5.9g
- Polyunsaturated fat: 2.2g
- Protein: 10.4g
- Carbohydrate: 14.3g
- Fiber: 2.1g
- Cholesterol: 26mg
- Iron: 1.4mg
- Sodium: 530mg
- Calcium: 87mg
- 2 tablespoons fresh lemon juice
- 2 teaspoons honey
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped fresh mint
- 1 (6.5-ounce) package sweet butter lettuce mix
- 2 large ripe peaches, cut into wedges
- 3 ounces very thin slices prosciutto, cut into 1-inch pieces
- 3 ounces ricotta salata cheese, divided into 4 equal pieces
- 2 tablespoons dry-roasted sunflower seed kernels
- Small mint leaves (optional)
- 1. Combine first 4 ingredients, stirring with a whisk. Gradually drizzle in olive oil, stirring constantly with a whisk. Stir in chopped mint.
- 2. Combine lettuce mix and peach wedges in a large bowl. Drizzle lettuce mixture with dressing; toss gently to coat. Arrange about 2 cups salad in each of 4 bowls; top each serving with 3/4 ounce prosciutto, 1 piece of ricotta salata, and about 2 teaspoons sunflower seed kernels. Garnish with small mint leaves, if desired.
- Wine note: With this salad, you need a wine that can take the sweetness of peaches and honey. Riesling's the ticket. It has a honeyed character built right in, and it adores cured pork. Apex Cellar's 2008 Riesling from Washington state's Columbia Valley (about $18) would be a great choice, with a spritz of lemon offsetting its off-dry stone fruit. --Sara Schneider
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Only you will be able to view, print, and edit this note.Add Note