Nectarine and Prosciutto Salad

So let me preface this by saying I have been ADDICTED to adding nectarines into every salad I make. They are absolutely AMAZING in a salad!! Just the right amount of sweet. I'm a huge fan of this recipe, not only for the taste, but for how EASY it is to make!
If you have even less time, skip the recommended dressing and add olive oil and balsamic vinegar to taste. 

4 servings, about 2 cups each

Active Time: 20 minutes

Total Time: 20 minutes

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

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.

 

TIPS & NOTES

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

NUTRITION

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.

 

 

Nutrition Bonus: Vitamin A (27% daily value), Vitamin C (22% dv), Calcium (17% dv)

Carbohydrate Servings: 1

Exchanges: 1/2 fruit, 1 vegetable, 1 high-fat meat, 1 fat

References: Eatingwell.com/Recipes, May/June 2012