Peach & prosciutto salad

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10 min


6 servings

Peach & prosciutto salad

Andreas Trauttmansdorff


  • 1 ripe peach
  • 2 tbsp cider or white-wine vinegar
  • 1/4 tsp salt
  • 1/3 cup vegetable oil
  • 12 cups baby spinach
  • 6 slices prosciutto
  • 3 ripe peaches
  • 3 green onions
  • 3 tbsp toasted pine nuts


  • For dressing, peel peach. Coarsely chop. Place in a blender or food processor. Add vinegar and salt. Whirl until puréed, then add oil and whirl. Dressing will be quite thick. It will keep well, covered and refrigerated, up to 3 days.
  • Just before serving, place spinach in a very large bowl. Slice prosciutto into thin strips. Peel peaches, if you wish. Slice in half, then thinly slice into wedges. Thinly slice onions. Add all to spinach. Drizzle with dressing and sprinkle with nuts. Toss to evenly mix.

Nutrition (per serving)

  • Calories
  • 170,
  • Protein
  • 5 g,
  • Carbohydrates
  • 11 g,
  • Fat
  • 13.1 g,
  • Fibre
  • 4.2 g,
  • Sodium
  • 275 mg.

Wedges of golden peaches and slivers of Italian prosciutto liven up this summery salad. It’s great as an appetizer or side dish.

Winter Salad

If you love this salad as much as we do, use drained, canned sweetened or unsweetened peaches when fresh ones aren’t at their peak.