Melon-and-Peach Salad with Prosciutto and Mozzarella recipes

Melon-and-Peach Salad with Prosciutto and Mozzarella recipes
10 Ingredients
  • 2 1/2-pound honeydew melon—seeded, peeled and thinly sliced
  • 1 peach, peeled and thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons vin cotto or balsamic vinegar
  • salt
  • freshly ground pepper
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped marjoram
  • 1/2 pound fresh mozzarella, chopped
  • 8 thin slices of prosciutto (2 ounces)
Nutrition
354
18% daily value
4 servings
                                       
                                            gluten-​free
     

Fat

28% 18

Saturated

42% 8

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

11% 32

Carbs (net)

- 29

Fiber

14% 4

Sugars

- 27

Sugars, added

- 0

Protein

38% 19

Cholesterol

18% 55

Sodium

39% 937

Calcium

33% 333

Magnesium

13% 53

Potassium

19% 875

Iron

11% 2

Zinc

22% 2

Phosphorus

42% 293

Vitamin A

14% 123

Vitamin C

60% 54

Thiamin (B1)

19% 0

Riboflavin (B2)

19% 0

Niacin (B3)

14% 2

Vitamin B6

28% 0

Folate equivalent (total)

16% 64

Folate (food)

- 64

Folic acid

- 0

Vitamin B12

59% 1

Vitamin D

2% 0

Vitamin E

7% 1

Vitamin K

21% 25
Comments
 
×