Photo: Anna Pelzer
Prosciutto and Stone Fruit Caprese Salad
10 ingredients
10 min
4
openrecipes
A great salad for summer fruits. This is a little different from a typical caprese salad. This is also great if you add goat cheese!
Estimated Nutrition (whole recipe, rough)
334
Calories
8g
Protein
20g
Fat
33g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grapeseed Oil | 1 tbsp (14g) | 120 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Honey | 1 tbsp (21g) | 64 |
| Peach | 1 medium (150g) | 59 |
| Arugula | 1 cup (20g) | 5 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Nectarine | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cups Balsamic Glaze
- ⅛ cups Raw Honey
- ¼ cups Grapeseed Oil
- 4 cups Arugula
- 4 slices Prosciutto, Cut Into Bite-size Pieces
- ½ cups Mozzarella, Cut Into Pieces
- 2 Peaches, Pitted And Cut Into Bite Sized Pieces
- 2 Nectarines, Pitted And Cut Into Bite Sized Pieces
- ¼ cups Fresh Basil
- 1 teaspoon Garlic Salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes