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🥗 Mixed Salad with Ham and Peach

351 kcal · 30 min · 4 servings

Ingredients

• 1 small head Lollo Rosso
• 1 bunch arugula
• 2 red bell peppers
• 4 ripe peaches
• 1 tbsp butter
• 6 tbsp oil
• 6 tbsp white balsamic vinegar
• 1 tbsp honey
• 2 tbsp grated parmesan
• 4 slices parma ham
• salt
• pepper

Instructions

1. 1. Thoroughly wash the Lollo Rosso and the arugula.
2. 2. Remove any wilted or unappealing leaves.
3. 3. Spin the vegetables dry, for example in a salad spinner.
4. 4. Tear the Lollo Rosso into bite-sized pieces.
5. 5. Remove the tough stems from the arugula.
6. 6. Place both types of salad into a large bowl.
7. 7. Wash the peppers and cut them in half lengthwise.
8. 8. Remove the seeds and the white inner membrane of the peppers.
9. 9. Cut the peppers into thin strips.
10. 10. Add the pepper strips to the salad in the bowl.
11. 11. Peel the peaches by removing the skin.
12. 12. Cut the peaches in half lengthwise.
13. 13. Remove the pits from the peach halves.
14. 14. Cut each peach half into two quarters.
15. 15. Slice the peach quarters into thin slices.
16. 16. Heat some butter in a frying pan.
17. 17. Sauté the peach slices in the butter until they are soft but not browned.
18. 18. Let the peaches cool down.
19. 19. Whisk together balsamic vinegar, oil, and honey for the dressing.
20. 20. Season the dressing with salt and pepper to taste.
21. 21. Pour the dressing over the cooled peaches.
22. 22. Gently toss the peaches so they are coated with dressing.
23. 23. Add the peaches to the rest of the salad in the bowl.
24. 24. Toss everything once gently so the salad is evenly seasoned.
25. 25. Divide the salad onto four plates.
26. 26. Place slices of ham on top of the salad.
27. 27. Sprinkle grated Parmesan cheese over the salad.
28. 28. Serve the salad immediately.

Nutrition per serving

• kcal: 351
• Protein: 10 g · Fett/Fat: 25 g · Carbs: 22 g