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1 cup baby arugula, washed and dried
1 peach, cut into wedges
2 thin slices prosciutto di Parma, torn
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
Coarsely ground black pepper
Instructions
1 peach, cut into wedges
2 thin slices prosciutto di Parma, torn
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
Coarsely ground black pepper
1. Combine arugula, peach, prosciutto and oil; toss gently. Sprinkle with salt and pepper. Serves 2.
Recipe by Chef Tim Kilcoyne, "Market Fresh Chef," August 2009.
Nutritional Information
Recipe by Chef Tim Kilcoyne, "Market Fresh Chef," August 2009.
Per serving: 200 calories, 16g fat, 10mg chol., 6g prot., 10g carbs., 2g fiber, 670mg sodium.
