Peach, Prosciutto and Parmesan Garden Salad

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Peach, Prosciutto and Parmesan Garden Salad
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
332
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie332 cal.(16 %)
Protein9 g(9 %)
Fat24 g(21 %)
Carbohydrates19 g(13 %)
Sugar added3 g(12 %)
Roughage3.1 g(10 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E11.1 mg(93 %)
Vitamin K54.6 μg(91 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.6 mg(38 %)
Vitamin B₆0.2 mg(14 %)
Folate33 μg(11 %)
Pantothenic acid0.3 mg(5 %)
Biotin3.1 μg(7 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C29 mg(31 %)
Potassium564 mg(14 %)
Calcium141 mg(14 %)
Magnesium32 mg(11 %)
Iron1.8 mg(12 %)
Iodine11 μg(6 %)
Zinc1.5 mg(19 %)
Saturated fatty acids6.4 g
Uric acid37 mg
Cholesterol30 mg
Complete sugar17 g

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
How healthy are the main ingredients?
ArugulaParmesanhoneyPeachsalt

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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