Rating: 4.5 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Ann Taylor Pittman
Recipe by Cooking Light August 2010

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Credit: John Autry; Styling: Lindsey Ellis Beatty

Recipe Summary test

Yield:
4 servings (serving size: 1 salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients, stirring with a whisk. Gradually drizzle in olive oil, stirring constantly with a whisk. Stir in chopped mint.

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  • 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

Chef's Notes

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.

Nutrition Facts

209 calories; fat 13.5g; saturated fat 3.2g; mono fat 5.9g; poly fat 2.2g; protein 10.4g; carbohydrates 14.3g; fiber 2.1g; cholesterol 26mg; iron 1.4mg; sodium 530mg; calcium 87mg.
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