Zucchini Ribbon Salad with Caramelized Peaches and Prosciutto
Using a vegetable peeler to make zucchini ribbons is a simple way to make salad a little more enticing. Although, with caramelized peaches and prosciutto in the mix, you won't have to twist anyone's arm to dig right in.
Servings and Ingredients
|⅓ c. plus 1 tsp Hy-Vee Select olive oil, divided|
|2 tbsp. Hy-Vee lemon juice|
|½ tsp. Hy-Vee Dijon mustard|
|1 clove(s) garlic, minced|
|¼ tsp. Hy-Vee salt|
|⅛ tsp. Hy-Vee pepper|
|2 oz. prosciutto, cut into 3/4-inch squares|
|1 tbsp. Hy-Vee butter|
|2 tbsp. Hy-Vee granulated sugar|
|1 lbs. ripe peaches, pitted and cut into wedges or 1 (16 ounce) package Hy-Vee frozen sliced peaches, thawed and patted dry|
|4 c. Hy-Vee spring mix greens|
|1 small zucchini, trimmed|
|½ c. thinly sliced fresh fennel|
|Fennel fronds, for garnish|
|¼ tsp. coarse-ground pink Himalayan salt|
- For dressing, combine 1/3 cup olive oil, lemon juice, mustard, garlic, salt and pepper; set aside.
- Heat remaining 1 teaspoon olive oil in a medium skillet over medium-high heat. Add prosciutto; cook, stirring constantly, for 4 to 5 minutes or until edges crisp. Remove skillet from heat and transfer prosciutto to a paper towel-lined plate. Wipe skillet with paper towel. Melt butter in same skillet over medium-high heat. Stir in sugar and heat until sugar is melted. Add peaches; cook, stirring occasionally, until peaches are golden brown. Remove from heat.
- Place greens in a salad bowl or on individual plates. Using a vegetable peeler, shave zucchini into ribbons; place over greens. Top with prosciutto, peaches and fennel. Drizzle with dressing. Garnish with fennel fronds, if desired, and sprinkle with Himalayan salt.
310 Calories per serving
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 20mg
- Sodium: 710mg
- Total Carbohydrates: 20g
- Protein: 7g
Vitamin A 70%
Vitamin C 30%
Hy-Vee Seasons Spring 2013.