Peach Corn Salad with Crispy Prosciutto
This peach corn salad is packed with crispy prosciutto, smoked gouda and arugula, and is tossed in a white wine vinaigrette. The ultimate summer salad!
Servings: 4
Calories: 337kcal
Ingredients
- 4 ears corn
- 1 teaspoon olive oil
- 8 slices prosciutto cut into 1-inch squares
- 8 cups arugula packed
- 4 peaches ripe; sliced
- ½ cup smoked gouda cut into cubes
White Wine Vinaigrette:
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon maple syrup
- ¼ teaspoon dijon
Instructions
- Cook corn in a pot of boiling water for 10 minutes, until cooked through. Remove from water and allow to cool for several minutes before slicing the kernels from the cob.
- Heat a large frying pan over medium heat. Add the olive oil, then the prosciutto squares, scattering them as best you can.
- Cook for about 5 minutes, stirring occasionally, until prosciutto is crispy. Remove from pan and place on a paper towel-lined plate to drain.
- Combine all salad ingredients in a large bowl.
- Shake together the vinaigrette and toss the salad.
- Divide between 4 large bowl plates and serve immediately.
Notes
This recipe makes 4 large (meal sized) portions or 8 side salad portions. Top with grilled chicken and serve with a nice slice of bread for a complete meal.
Storage
Sadly, this salad doesn't keep very well, so it's best to serve immediately, or to dress immediately before serving.
Sadly, this salad doesn't keep very well, so it's best to serve immediately, or to dress immediately before serving.
Nutrition
Serving: 1/4 batch | Calories: 337kcal | Carbohydrates: 37g | Protein: 17g | Fat: 17g | Saturated Fat: 5g | Sodium: 338mg | Fiber: 6g | Sugar: 14g