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Grilled Peach, Ricotta and Prosciutto Salad

COURSE PREP TIME COOK TIME TOTAL TIME YIELDS
LUNCH/DINNER
 10 MIN
 5 MIN
 15 MIN
 4 - 6 SERVINGS

INGREDIENTS

 

4

ripe but firm peaches

1/4 CUP

Longo's Extra Virigin Olive Oil, divided

1/2 TSP

each salt and pepper, divided

1 TUB (125g)

Longo's Baby Arugula

1 CUP

Longo's Ricotta Cheese

1 PKG (125g)

Longo's Signature Dry-Cured Prosciutto 

3 TBSP 

Longo's Balsamic Glaze (approx.)

 


DIRECTIONS

 

  1. TOSS peaches with 1 tbsp of the oil and 1/4 tsp each of the salt and pepper (cut peaches into quarters if easier).
  2. PLACE on preheated greased grill over medium-high heat. Grill for about 5 minutes, turning occasionally, until marked and tender. Remove to cutting board. Cut into 1/2-inch-thick slices. 
  3. SPREAD arugula onto large platter and toss with remaining oil, salt and pepper. Spoon ricotta all over. Lay prosciutto and then peach slices overtop. 
  4. DRIZZLE with balsamic glaze to serve. 

 


TIPS & DETAILS

 

  • Per serving (1/6th recipe): 280 calories; 23g protein; 17g fat; 14g carbohydrate; 2g fibre; 11g sugars; 900mg sodium.  

 

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