Best 4 Peach And Prosciutto Salad Recipes
Indulge in a delightful culinary journey with our exquisite Peach and Prosciutto Salad, a symphony of flavors that will tantalize your taste buds. This refreshing summer salad combines the juicy sweetness of ripe peaches with the salty savoriness of crispy prosciutto, creating a harmonious balance that is both light and satisfying. Topped with a luscious balsamic glaze and a sprinkling of peppery arugula, this salad is a feast for both the eyes and the palate.
Accompanying this main recipe, we also present a collection of enticing variations to suit every preference. For a vegetarian delight, try the Peach and Burrata Salad, where creamy burrata cheese replaces the prosciutto, adding a luxurious touch to the mix. If you're craving a protein-packed option, the Peach and Grilled Chicken Salad features succulent grilled chicken breasts, providing a satisfying and flavorful contrast to the sweet peaches.
For a more substantial meal, the Peach and Quinoa Salad is a delightful choice. Quinoa's nutty flavor and protein content make it an excellent base for this salad, while roasted peaches and crumbled feta cheese add layers of texture and taste. And if you're looking for a quick and easy weekday meal, the Peach and Spinach Salad is your perfect pick. Baby spinach provides a bed of tender greens for the sweet peaches, while goat cheese and toasted walnuts add a touch of elegance and crunch.
No matter which recipe you choose, our Peach and Prosciutto Salad and its accompanying variations promise a culinary experience that will leave you refreshed, satisfied, and craving more.
LEMON AND HERB CHICKEN WITH PEACH AND PROSCIUTTO SALAD
From Australian Diabetic Living a complete meal. Times are estimated but DO NOT inlude marinading time (2-4 hours). The recipe called for baby beetroot and charge leaves mix but a salad mix of leaves can be used. You could also replace the chicken with a firm white fish.
Provided by ImPat
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Put the chicken fillets in a shallow glass or ceramic dish.
- Put wine, lemon juice, oil, garlic, mustard and parsley (or tarragon if using) in a small bowl and whisk to combine and then add the lemon skin strips and the wine mixture to the chicken, turning chicken to coat, cover and put in the fridge for 2-4 hours to marinate.
- Peach and Prosciutto Salad - put peach, onion, basil, salad leaves (or beetroot and chard leaves if using), bocconcini and prosciutto in a large bowl and toss to combine.
- Put vinegar, oil and mustard in a small bowl and season with pepper and whisk to combine, set aside.
- Spray barbecue plate or barbecue grill with cooking spray and preheat to medium.
- Drain chicken fillets from the marinade, reserving marinade.
- Put fillets on the barbecue plate and cook, brushing once with reserved marinade for 4 minutes on each side or until cooked through (this will depend on thickness of chicken breasts).
- Divide the chicken between plates.
- Drizzle dressing over salad and toss and then serve with the chicken.
WARM PEACH AND PROSCIUTTO SALAD
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 10
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
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
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
MELON-AND-PEACH SALAD WITH PROSCIUTTO AND MOZZARELLA RECIPE - (4.5/5)
Provided by รก-174535
Number Of Ingredients 9
Steps:
- In a bowl, toss the melon and peach with the oil and vin cotto; season with salt and pepper. Let stand for 5 minutes. Stir in the herbs and cheese. Transfer the salad to a platter, top with the prosciutto and serve.
Tips:
- Choose ripe, juicy peaches for the best flavor.
- Use high-quality prosciutto for a rich, salty flavor.
- Add a squeeze of lemon juice to brighten up the flavors.
- Top the salad with fresh herbs, such as basil, mint, or chives, for a pop of color and flavor.
- Serve the salad immediately or chill it for later.
Conclusion:
Peach and prosciutto salad is a delicious and refreshing summer dish that is perfect for any occasion. With its sweet peaches, salty prosciutto, and tangy dressing, this salad is sure to please everyone at your table. So next time you are looking for a light and flavorful salad, give this peach and prosciutto salad a try.
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