5 INGREDIENTS OR LESS
Peach & Prosciutto Salad 0–0
P r e p 1 0 m i n
No cook
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Ser ves 4
The sweet and salty combo of peaches and prosciutto is great on peppery arugula, drizzled with tart balsamic glaze. Peaches not in season? Try fresh figs.
6 slices prosciutto, cut into quarters
1. Wrap one piece of prosciutto around each peach wedge.
3 ripe peaches, cut into 24 wedges
2. In a large bowl, toss the arugula, onion, salt, and pepper with the olive oil.
8 cups baby arugula ½ cup sliced sweet onion (cut into thin slivers) ¼ tsp salt 1/8 tsp black pepper 4 tsp olive oil 6 tsp balsamic glaze
3. Arrange 2 cups of the greens mixture on each of 4 salad plates. Top each plate with six prosciutto wrapped peaches. Drizzle each plate with 1 ½ tsp balsamic glaze, and sprinkle on freshly ground black pepper, if desired. Per serving (1 salad) 000 Cal, 0 g Total Fat, 0 g Sat Fat, 000 mg Sod, 00 g Total Carb, 0 g Sugar, 0 g Fib, 00 g Prot.
Easy Ever yday Cooking
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