Saturday, August 6, 2011

Prosciutto, Peach and Sweet Lettuce Salad

This salad recipe from "Cooking Light" is just packed full of all kinds of flavor! This would make a nice, light lunch or a great accompaniment to a light dinner.

serves 4 ( 6 points + )

  • 2 T. fresh lemon juice
  • 2 tsp. honey
  • ¼ tsp. pepper
  • ⅛ tsp. salt
  • 2 T. olive oil
  • 1 T. freshly chopped mint
  • 1 ( 6.5 oz) package sweet butter lettuce mix
  • 2 large peaches, cut into wedges
  • 3 oz. very thinly sliced prosciutto, cut into 1" pieces
  • 3 oz. ricotta salata cheese, divided into four equal pieces ( you can substitute feta or goat cheese as well)
  • 2 T. dry roasted sunflower seed kernels

Combine first four ingredients, stirring with a whisk. Gradually drizzle in olive oil. Stir in mint.
Combine lettuce and peach wedges; drizzle with dressing. Arrange about 2 c. salad in each of four bowls. Top with prosciutto, 1 piece of ricotta salata and 2 tsp. sunflower kernels.

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