Roasted Peach & Prosciutto SaladThe simplicity of this salad makes it perfect for an al fresco summer meal. Beautiful, roasted peaches compliment the savory saltiness of the prosciutto, and a tangy dressing coats the flavorful mixture of greens. The addition of grilled chicken and goat cheese crumbles would make it a more substantial meal.
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
ServesMakes: 4 Servings
Prep time: 15 Minutes
Cooking time: 30 minutes
2 medium peaches
2 tablespoons Sola sweetener
¼ stick unsalted butter
4 handfuls mixed lettuce leaves
1 handful fresh arugula
12 slices good-quality prosciutto
¼ cup sliced almonds, toasted
½ cup (120 ml) light olive oil
¼ cup (60 ml) white wine vinegar
¼ cup (50 g) Sola Sweetener
2 teaspoons whole grain mustard
1 teaspoon Dijon mustard
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
Directions1. Preheat the oven to 350F/180C. Line a baking sheet with parchment paper.
2. Roast the peaches: remove the peach pits, slice the peaches, and spread them out evenly on the sheet pan. Sprinkle the butter and Sola sweetener over the tops, and place into the oven to roast for 15 minutes. Use a pair of tongs flip the peach slices over and place back into the oven for a further 15 minutes until sticky and caramelized.
3. Prepare the dressing: simply whisk the ingredients together until smooth and emulsified.
4. Assemble the salad: simply layer the lettuce leaves with torn prosciutto and almonds, then top with the roasted peaches and drizzle the dressing over the top.
Serve with grilled chicken and goat cheese crumbles to make a more substantial meal of the salad.