Peach & prosciutto salad

Prep 10 min
Makes 6 servings

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ripe peach
2 tbsp
cider or white-wine vinegar
1/4 tsp
1/3 cup
12 cups
baby spinach
6 slices
ripe peaches
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.

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.


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