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Nectarine & Prosciutto Salad




Source of Recipe


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Nectarine & Prosciutto Salad

From EatingWell: May/June 2012
Reviews rate this recipe 3.5 of 5 stars.
Exchanges & CC
Active Time: 20 minutes
Makes: 4 servings, (about 2 cups each)

Sweet ripe nectarines pair with peppery arugula and a hit of salty Parmesan and prosciutto in this outstanding side salad.

Ingredients:
• 2 tablespoons lemon juice
• 1 tablespoon finely chopped shallot
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/8 teaspoon salt
• 3 tablespoons extra-virgin olive oil
• 8 cups arugula, trimmed if necessary
• 2 ripe nectarines, cut into wedges
• 1/2 cup shaved Parmesan cheese (see Tip)
• 3 paper-thin slices prosciutto (about 2 ounces), torn into 2-inch strips
• Freshly ground pepper (optional)

Preparation:
1. Combine lemon juice, shallot, mustard, honey and salt in a large bowl. Whisk in oil until combined. Add arugula and toss to coat. Divide among 4 plates and top with equal portions of nectarine, Parmesan and prosciutto. Serve with a grinding of pepper on top, if desired.


• Tip: Shave hard cheeses like Parmesan, Pecorino Romano or Asiago with a vegetable peeler.

Per serving: 212 calories; 15 g fat (4 g sat, 9 g mono); 19 mg cholesterol; 12 g carbohydrates; 1 g added sugars; 9 g protein; 2 g fiber; 611 mg sodium; 327 mg potassium. ++++ Carbohydrate Servings: 1 ++++ Exchanges: 1/2 fruit, 1 vegetable, 1 high-fat meat, 1 fat