Peach And Prosciutto Salad Recipes

WARM PEACH AND PROSCIUTTO SALAD

Warm Peach and Prosciutto Salad image

Provided by Michael Chiarello : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

10 very thin slices prosciutto
1 pound peaches (about 3), at room temperature, peeled and cut into 8 wedges
Salt and freshly ground black pepper
1 lemon, juiced
2 tablespoons water
4 tablespoons unsalted butter
1 bay leaf
1 tablespoon finely chopped fresh thyme leaves
3 tablespoons balsamic vinegar
4 cups loosely packed baby spinach

Steps:

Cut the prosciutto slices in half crosswise and arrange in a fan on 4 dinner plates, 5 half slices per plate. Stretch plastic wrap tightly around each plate and refrigerate until needed. To save space, the plates can be stacked.
Place the peaches in a bowl and season, to taste, with salt and pepper. Pour the lemon juice and water over peaches and cover.
Heat the butter over medium heat until the foam subsides and the butter has turned light brown. Add the bay leaf, thyme, vinegar, and salt and pepper, to taste. Cook for 1 minute then add peaches and baby spinach and toss to coat.
Divide evenly among the 4 plates of prosciutto and serve immediately.

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

Ingredients

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

PEACH AND PROSCIUTTO SALAD

Peach and Prosciutto Salad image

This is from Super Food Ideas and is a no-cook meal and I think would be great on those hot days - the photo was mouth watering and so fresh and colourful.

Provided by ImPat

Categories Fruit

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

100 g rocket
100 g prosciutto (thinly sliced)
3 peaches (yellow cut into wedges)
125 g bocconcini (cherry, drained and torn)
2 tablespoons chives (fresh chopped)
1/4 cup french vinaigrette dressing

Steps:

Arrange rocket on a platter.
Tear prosciutto into large pieces and place on top of the rocket and then top with peaches, bocconcini and chives.
Drizzle the salad with dressing and season with salt and pepper and serve.

Nutrition Facts : Calories 214.5, Fat 15.3, SaturatedFat 5.6, Cholesterol 24.7, Sodium 202.9, Carbohydrate 12.8, Fiber 2.1, Sugar 10.7, Protein 8.7

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