Wednesday, August 18, 2010

Prosciutto Peach and Sweet Lettuce Salad

Recipe Taken From:
Cooking Light Magazine, August 2010

  • 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.

Notes & Tips:
This is a great salad for summer. Easy to make and no cooking!

Nutritional Information:
Fat:13.5g (sat 3.2g,mono 5.9g,poly 2.2g)

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