White Peach And Prosciutto Salad Recipes

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WHITE PEACH AND PROSCIUTTO SALAD



White Peach and Prosciutto Salad image

This is not so much a recipe as a collection of prime ingredients marrying up. Ingredients at their prime is what this salad is all about. Perfect juicy prime season peaches, Italian prosciutto thinly sliced, peppery crisp rocket leaves and a deep caramel vincotto. Simple but stunning!

Provided by Recipe Winners

Categories     Salads

Time 5m

Number Of Ingredients 5

ripe white peaches
thinly sliced prosciutto
fresh, crisp peppery baby rocket leaves
vincotto dressing
salt flakes and freshly ground black pepper

Steps:

  • in a bowl dress chilled and washed baby rocket leaves with vincotto, salt flakes and freshly ground pepper
  • cut and slice peaches and wrap with proscuitto slices
  • place dressed rocket on a platter and place peach and prosciutto slices around
  • sprinkle with salt flakes and freshly ground black pepper
  • serve and enjoy!

Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

PEACH AND PROSCIUTTO SALAD



Peach and Prosciutto Salad image

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

1 peach
2 tablespoons cider vinegar or 2 tablespoons white wine vinegar
1/4 teaspoon salt
1/3 cup vegetable oil
12 cups Baby Spinach or 12 cups mesclun
6 slices prosciutto
3 peaches
3 green onions
3 tablespoons pine nuts, toasted (optional)

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

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