Peach and Prosciutto Salad

Mark Boughton
  • Yield: 2 servings
  • Prep: 5 mins
  • Cook: 0 mins


1cup baby arugula, washed and dried
1 peach, cut into wedges
2slices thin prosciutto di Parma, torn
2tablespoons extra virgin olive oil
1/8teaspoon Coarsely ground black pepper
1/4teaspoon salt


  1. Combine arugula, peach, prosciutto and oil; toss gently. Sprinkle with salt and pepper.

Recipe by Chef Tim Kilcoyne.

Nutritional Info *per serving

  • Glycemic Load 3
  • Calories 190
  • Fat 15g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 10g
  • Cholesterol 10mg
  • Sodium 670mg
  • Potassium 210mg
  • Carbohydrate 9g
  • Fiber 1g
  • Sugars 7g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 10%
  • Calcium 2%
  • Iron 4%
  • Six Savory Ways to Eat Peaches

    […] Peach and Prosciutto Salad A mix of sliced peaches and salty prosciutto atop of a bed of arugula makes this salad an easy and light meal. Get the recipe. […]

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