This past weekend, I think I got the last of the summer peaches at our farm market. Sure, I’ll keep my fingers crossed that a few more will show up this Saturday but honestly, I have my doubts. Good thing I had time to enjoy them in all their glory is this easy Peach, Prosciutto and Blueberry Salad.
Even though it’s September, when the temperature climbs over 75 degrees, Mr. EN and I are perfectly fine with salad for dinner. And if it’s this salad, we’re more than fine.
This salad is so easy to put together after a busy day at work. And, it is…
- High in beta carotene, a form of Vitamin A that we get from orange veggies and fruits. Beta carotene is an anti-oxidant that may be linked with reducing our risk of cancer and helping our bodies fight infection
- Chock full of fiber, because blueberries and peaches eaten with the skin are loaded with it
- Stunning to look at. Talk about eating your colors! This salad’s got you covered.
- Tangy, sweet, salty, and spicy…. All in one bite!
What do you eat when you eat salad for dinner? Do you have a favorite salad-for-dinner combo I should know about? Drop me a quick e-mail if you get a minute. I’d love to chat with you.
Peace, love and good eats, from our empty nest to yours.
Trending in the EN Kitchen: Prosciutto, purchased at our local Aldi store
Mr. EN’s Take on This Recipe: “Light and flavorful, but satisfying enough to call it dinner.”
Peach, Prosciutto and Blueberry Salad
Yield 2 servings
- 1/2 peach, pit removed, skin on
- ¼ cup canola or avocado oil
- 2 tablespoons apple cider or white balsamic vinegar (see notes below)
- Pinch kosher salt
- 1/8 teaspoon cayenne pepper
- 1 teaspoon honey
- (optional) 1/2 teaspoon grated fresh ginger
- 4-6 cups mixed mesclun greens (I like to use a mix that contains some of the spicier greens)
- 1 fresh peach, sliced
- 1 cup fresh blueberries, washed
- 3 tablespoons crumbed goat cheese
- 4 oz. thinly sliced prosciutto
- Salt and pepper to taste
- The Dressing: In a small food processor or blender, combine the first six ingredients: peach without the pit, oil, vinegar, salt, cayenne pepper, honey, and optional fresh ginger. Blend until creamy.
- On a plate arrange the washed greens, peaches and blueberries.
- Cut the pieces of prosciutto lengthwise and roll into bite size pieces. Arrange them on the salad.
- Crumble the goat cheese on top and sprinkle with salt and pepper to taste.
- Drizzle 1-2 tablespoons dressing, per serving, on top.
Note: Peach balsamic vinegar may be substituted for the apple cider or white balsamic vinegar in the dressing.