Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Yield 2 people

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

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