Peach and Prosciutto Salad
- Yield: 2 servings
- Prep: 5 mins
- Cook: 0 mins
Ingredients
- 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
Instructions
- Combine arugula, peach, prosciutto and oil; toss gently. Sprinkle with salt and pepper.
Recipe by Chef Tim Kilcoyne.
Nutritional Info *per serving
- Calories 190
- Glycemic Load 3
- 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%