Prosciutto, Peach, and Sweet Lettuce Salad

9 Reviews
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Photo: John Autry; Styling: Lindsey Ellis Beatty
Yield
4 servings (serving size: 1 salad)
By Ann Taylor Pittman
August 2010
RECIPE BY Cooking Light

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.

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)

Nutritional Information

  • Calories 209
  • Fat 13.5g
  • Satfat 3.2g
  • Monofat 5.9g
  • Polyfat 2.2g
  • Protein 10.4g
  • Carbohydrate 14.3g
  • Fiber 2.1g
  • Cholesterol 26mg
  • Iron 1.4mg
  • Sodium 530mg
  • Calcium 87mg

How to Make It

Step 1

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

Step 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.

Step 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

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.

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Ratings & Reviews

SoonerSinger's Review

SoonerSinger
July 29, 2013
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.

lcm073's Review

Laurie18
October 12, 2011
Yum! I couldn't get enough of this salad during peach season and now I have to wait a whole year before I can enjoy it again.

eviehaberer's Review

csness
June 17, 2011
N/A

eatingood's Review

dottie1000
June 06, 2011
this is so wonderfully fresh and light! Great, simple dressing too. Beautiful for company...I have used feta in place of the ricotta salata.

csness's Review

Leslie56
September 13, 2010
A flavorful light summer salad. We have made this recipe a couple of times. We always make the dressing to taste, we have used both peaches and nectarines (whatever looks better at the store), and feta cheese. This is a great weeknight meal as well as a great salad when entertaining.

Laurie18's Review

eviehaberer
September 12, 2010
Maybe I would have loved this more if I could have found the right cheese. I didn't find myself looking forward to eating this as much as this week is almost done which salad will I try for next week.

detailaddict's Review

detailaddict
August 23, 2010
This makes for a good, light weeknight supper. I cut the oil in the dressing by half and used all the dressing for two servings, and also used reduced-fat feta as I couldn't find ricotta salata. I served this with CL Cool Honeydew-Mint Soup (June 2009), focaccia and riesling. This is yet another good CL pairing of pork and peaches, and I would certainly make this again.

dottie1000's Review

lcm073
July 30, 2010
with peaches out early this year, I have been enjoying this salad over the last couple of weeks--have made it 4-5 times. YUMMY!!

Leslie56's Review

eatingood
July 15, 2010
Great combination of flavors! I used feta instead of the ricotta salata chesse. A delicious summer salad that was a big hit with my 14 year old daughter and husband!