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GreatCheese.com2012-05-09Skinny rondelé, Grilled Peach, & Prosciutto Salad: Light Garlic & Herbs Gourmet Spread, Honey, Olive Oil (Extra Virgin), Peaches, Prosciutto, Arugula, Walnuts, Salt and Pepper
Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat and simmer until sauce is reduced, about 2 minutes. Remove from heat and stir in honey, olive oil, and salt & pepper. Cool to room temperature.
Grill peach slices on grill rack coated with cooking spray. Grill each peach wedge for 30 seconds, or until grill marks appear but peaches are still firm. Remove from grill and set aside.
Arrange arugula in salad bowls. Top with peach wedges and prosciutto.
Divide rondelé® by Président® Light Garlic & Herbs by 1/2 teaspoon full and distribute evenly onto each salad. Sprinkle with chopped walnuts.
Serve with a side of honey balsamic vinaigrette mixture prepared in step 1.
Nutrition Information provided by Carrie Wiatt
Serving = 1/4 of total recipe
Skinny rondelé, Grilled Peach, & Prosciutto Salad
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Ingredients
- 4 oz. rondelé® by Président® Light Garlic & Herbs Gourmet Spread
- 3 tbs Honey
- 1 tbs Olive Oil (Extra Virgin)
- 2 Peaches, cut in wedges
- 4 oz. Prosciutto
- 8 cups Arugula
- 4 oz. Walnuts, chopped
- Salt and Pepper, to taste
Directions
Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat and simmer until sauce is reduced, about 2 minutes. Remove from heat and stir in honey, olive oil, and salt & pepper. Cool to room temperature.
Grill peach slices on grill rack coated with cooking spray. Grill each peach wedge for 30 seconds, or until grill marks appear but peaches are still firm. Remove from grill and set aside.
Arrange arugula in salad bowls. Top with peach wedges and prosciutto.
Divide rondelé® by Président® Light Garlic & Herbs by 1/2 teaspoon full and distribute evenly onto each salad. Sprinkle with chopped walnuts.
Serve with a side of honey balsamic vinaigrette mixture prepared in step 1.
Nutrition Information
Per Serving (excluding unknown items): 389 Calories; 25g Fat; 215 Calories from fat; 18g Protein; 27g Carbohydrate; 3g Dietary Fiber; 34mg Cholesterol; 929mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 1/2 Fat; 1 Other Carbohydrates.Nutrition Information provided by Carrie Wiatt
Serving = 1/4 of total recipe
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