Ingredients
- 2 Peaches
- 1 tbsp Basil chopped
- 2 slices Prosciutto
- 4 cups Arugula
- 1/2 Red Bell Pepper thinly sliced
- 1 tbsp Balsamic Vinegar
- 1 tbsp Olive oil
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Cut peaches in half and remove pits. Sprinkle each peach half with basil and pepper. Wrap each half with prosciutto.
- Place wrapped peaches on preheated greased grill over medium high heat. Grill, turning once for about 5 minutes or until peaches are softened and prosciutto is crisp.
- In a large bowl, toss together arugula, pepper, vinegar, oil, mustard, salt and pepper. Divide among 2 plates and top each plate with 2 peach halves to serve. Sprinkle with remaining basil.
- Tip: If peaches are large, you will need 1 whole slice of prosciutto per peach half.
Nutrition Facts
Prosciutto Grilled Peach Salad
Per
246 g
Calories
160
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1.5
g
9
%
Carbohydrates
19
g
6
%
Fibre
3
g
13
%
Sugars
15
g
17
%
Protein
5
g
10
%
Cholesterol
5
mg
2
%
Sodium
280
mg
12
%
Potassium
555
mg
16
%
Calcium
81
mg
8
%
Iron
1
mg
6
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe developed by Emily Richards
