Mozzarella And Mixed Leaf Salad With Mint, Peach And Prosciutto Recipe
Servings: 4
Ingredients
- Â Â buffalo mozzarella cheese
- Â Â dry chili, (optional)
- Â Â ripe peach
- Â Â sliced prosciutto
- Â Â mixed salad greens
- Â Â mint
Directions
- Try and get hold of Buffalo Mozzarella if you can - it makes all the difference as it's softer and tastier than normal mozzarella.
- I must admit I also like to crumble a little bit of dry chili over my mozzarella, but I'm a chili freak and you may not be, so you do not have to! And use any mixed leaves you fancy.
- Get hold of some really nice ripe peaches, healthy pinch the skin and peel from the bottom to the top then quarter them.
- Rip the mozzarella into 4 and place on a plate with the peach. Lightly season.
- Lay a couple of slices of prosciutto over the top.
- Dress the mixed salad leaves and torn up mint with a little extra virgin olive oil and lemon juice dressing. Throw the leaves on top of the plate.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 4 servings | |
| Calories 14 | |
| Calories from Fat 1 | 7% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 68mg | 2% |
| Total Carbs 3.43g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 3.02g | 2% |
| Protein 0.33g | 1% |
