Peach, Prosciutto and Parmesan Garden Salad
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(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
332
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 332 cal. | (16 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 11.1 mg | (93 %) | ||
| Vitamin K | 54.6 μg | (91 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 564 mg | (14 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 sm head Lollo rossa
- 1 bunch Arugula
- 2 Red paprika
- 4 ripe Peaches
- 1 Tbsp butter
- 6 Tbsps vegetable oil
- 6 Tbsps White balsamic vinegar
- 1 Tbsp honey
- 2 Tbsps grated Parmesan
- 4 slices Prosciutto
- salt
- peppers
Preparation steps
1.
Rinse the Lollo Rosso lettuce and arugula, spin dry and tear into bite-sized pieces. Rinse the bell peppers, remove the ribs and seeds and cut into thin strips. Peel the peaches, cut in half, remove the pits and cut into thin strips. Add the lettuce, peppers and peaches to a large serving bowl and toss well. Melt the butter in a small saucepan and allow to brown slightly.
2.
Whisk together the white balsamic vinegar, honey and browned butter until smooth. Season with salt and pepper. Divide the salad onto 4 serving plates and top each with a slice of prosciutto. Drizzle the dressing over the salads, sprinkle with Parmesan cheese and serve.
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