Prosciutto, Peach, and Sweet Lettuce Salad

Photo: John Autry; Styling: Lindsey Ellis Beatty

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.

Yield: 4 servings (serving size: 1 salad)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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)

Preparation

  1. 1. Combine first 4 ingredients, stirring with a whisk. Gradually drizzle in olive oil, stirring constantly with a whisk. Stir in chopped mint.
  2. 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.
  3. 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
Note:

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.

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