Prosciutto, peach and sweet lettuce salad

By Lynn Crawford
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A colouful summer dish that looks so good, you might want to stare at it a bit before digging in.



  • 2 tablespoons fresh lemon juice
  • 2 teaspoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped fresh mint
  • 2 heads sweet butter lettuce
  • 2 large ripe peaches, cut into wedges
  • 8 slices very thin slices prosciutto, torn into pieces
  • 115 grams feta cheese, crumbled
  • 2 tablespoons roasted sunflower seeds
  • 2 sprigs of mint, stems removed for garnish
  • Salt and freshly ground black pepper


  1. Combine the lemon juice and honey in a bowl. 
  2. Gradually drizzle in olive oil, stirring constantly with a whisk. Stir in chopped mint.
  3. Combine lettuce mix and peach wedges in a large bowl.
  4. Drizzle lettuce mixture with dressing; toss gently to coat.
  5. Arrange about two cups salad in each of four bowls; top each with prosciutto, feta, and sunflower seeds. Garnish with mint leaves.


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