Roasted Peach and Nectarine Salad

Preparation:  20 min. Cooking: 20 min. Total: 40 min.
Recipe photo
  • 4 Tbsp unsalted butter
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp honey
  • 3 peaches , peeled, halved and pitted
  • 3 nectarines , peeled, halved, and pitted
  • 1/2 Lb fresh mozzarella , cubed
  • 2 Cup arugala
  • 2 Tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 6 slice prosciutto
Preheat oven to 400 ℉. Combine honey, lemon juice, and butter in a small bowl. Microwave on high for 90 seconds, or until butter has melted. Place peaches and nectarines in a baking dish; pour butter mixture on top and toss to coat. Arrange, cut sides down in a single layer.

Bake for fifteen minutes, brushing with juices after 10 minutes. (If the juices begin to burn, add a little water and cover the pan loosely with foil.) Remove from oven and turn peaches cut-sides up. Place a cube of mozzarella in the middle of each peach and nectarine half. Return to oven and bake for an additional 5 minutes, or until cheese begins to melt. Reserve juices.

Toss arugala with olive oil, salt, and pepper. Arrange arugala on a serving platter and top with prosciutto; top with peaches and nectarines. Drizzle fruit with some of the reserved pan juices.
Calories
550 Cal
Fat
31 g
Carbs
25 g
Protein
45 g
Fiber
2.7 g
Sugar
22 g
Cholesterol
150 mg
Sodium
2600 mg


Nutrients

Fiber     2.7 g
Fat     31 g
Sugar     22 g
Carbs     25 g
Protein     45 g
Calories     550 Cal

Fats

Fat, Poly     2.5 g
Fat, Mono     12 g
Fat, Sat     14 g
Fat, Trans     0.1 g
Fat, Percent     51 %

Vitamins

Vitamin, K     24 mcg     20 %
Vitamin, A     2000 IU     66 %
Vitamin, B12     1.8 mcg     74 %
Niacin     13 mg     78 %
Riboflavin     0.5 mg     40 %
Vitamin, C     15 mg     17 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.9 mg     55 %
Vitamin, E     2.5 mg     17 %
Panto, Acid     1.8 mg     35 %
Choline     170 mg     30 %
Thiamin     0.8 mg     70 %

Minerals

Calcium     230 mcg     23 %
Phosphorus     710 mg     100 %
Magnesium     63 mg     15 %
Copper     0.4 mcg     39 %
Fluoride     3.8 mcg     95 %
Zinc     5.1 mg     46 %
Cholesterol     150 mg     1.7 %
Sodium     2600 mg     180 %
Selenium     80 mcg     150 %
Manganese     0.2 mg     2.5 %
Potassium     1000 mg     21 %
Iron     2.4 mg     30 %