Peach Prosciutto And Mozzarella Salad Recipes
MIXED LEAF SALAD WITH MOZZARELLA, MINT, PEACH & PROSCIUTTO
Try to get hold of buffalo mozzarella. I like to crumble a little bit of dried chilli over my mozzarella, but I'm a chilli freak and you may not be, so you don't have to! And use any mixed leaves you fancy.
Provided by Jamie Oliver
Categories Fruit Recipes Fruit
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- If I make this for my lunch I'll use one nice, ripe peach, half a ball of mozzarella and a couple of slices of prosciutto.
- Pinch the skin of the peaches and peel from the bottom to the top, then quarter.
- Rip the mozzarella into small pieces and place on a plate with the peaches. Lightly season with sea salt and black pepper.
- Lay a couple of slices of prosciutto over the top.
- Tear up the mint leaves, toss with the mixed salad leaves and dress with a little of the extra virgin olive oil & lemon juice dressing.
- Throw the leaves on top. Simple!
Nutrition Facts : Calories 412 calories, Fat 35.4 g fat, SaturatedFat 12.4 g saturated fat, Protein 18.5 g protein, Carbohydrate 5.7 g carbohydrate, Sugar 5.5 g sugar, Sodium 1.7 g salt, Fiber 0.5 g fibre
MOZZARELLA AND MIXED LEAF SALAD WITH MINT, PEACH AND PROSCIUTTO
Provided by Jamie Oliver
Categories appetizer
Time 20m
Yield Yield: 4 servings
Number Of Ingredients 0
Steps:
- Try and get bold of Buffalo Mozzarella if you can -- it makes all the difference as it's softer and tastier than normal mozzarella. I must admit I also like to crumble a little bit of dried chili over my mozzarella, but I'm a chili freak and you may not be, so you don't have to! And use any mixed leaves you fancy.
- Get hold of some really nice ripe peaches, pinch the skin and peel from the bottom to the top then quarter them. Rip the mozzarella into 4 and place on a plate with the peach. Lightly season. Lay a couple of slices of prosciutto over the top. Dress the mixed salad leaves and torn up mint with a little olive oil and lemon juice dressing. Throw the leaves on top of the plate.
PEACH AND PROSCIUTTO SALAD
A recipe from Chatelaine Magazine: Wedges of golden peaches and slivers of Italian prosciutto liven up this summery salad. It's great as an appetizer or side dish.
Provided by Lambkyns
Categories Spinach
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- For dressing, peel peach. Coarsely chop. Place in a blender or food processor. Add vinegar and salt. Whirl until puréed, then add oil and whirl. Dressing will be quite thick. It will keep well, covered and refrigerated, up to 3 days.
- Just before serving, place spinach in a very large bowl. Slice prosciutto into thin strips. Peel peaches, if you wish. Slice in half, then thinly slice into wedges. Thinly slice onions. Add all to spinach. Drizzle with dressing and sprinkle with nuts. Toss to evenly mix.
Nutrition Facts : Calories 149.7, Fat 12.5, SaturatedFat 1.6, Sodium 145.7, Carbohydrate 9, Fiber 2.5, Sugar 5.9, Protein 2.5
JAMIE OLIVER'S PEACH & PROSCIUTTO SALAD WITH MOZZARELLA RECIPE
Provided by Dianewaldron
Number Of Ingredients 10
Steps:
- In a jar mix together oil and lemon juice. Place lid tightly on and shake. Reserve to the side. In a bowl place baby greens. Add dressing, salt, pepper and toss. Place salad greens, in a layer on the bottom of the serving plate. Next strew around the plate the prosciutto as the next layer. Top with peach wedges and mozzarella. Serve immediately.
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