Burrata Peach Arugula Salad with Prosciutto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Burrata Peach Arugula Salad with Prosciutto

YOUR SOLIN GENERATED RECIPE

Burrata Peach Arugula Salad with Prosciutto

Slices of juicy peach and savory prosciutto are layered over peppery arugula and finished with a center of creamy burrata cheese.

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NUTRITION

478kcal
Protein
32.4g
Fat
33.3g
Carbs
14.0g

SERVINGS

1 serving

INGREDIENTS

2 cup Baby arugula

0.5 medium Peach

3 oz Prosciutto

2 oz Burrata cheese

1 tbsp Balsamic vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Wash and thoroughly dry the baby arugula then place it in a large shallow serving bowl.

  • 2

    Slice the half peach into thin, even wedges and distribute them across the bed of arugula.

  • 3

    Tear the prosciutto slices into bite-sized ribbons and nestle them among the peach wedges.

  • 4

    Place the burrata ball in the center of the salad and use a knife to gently break the outer skin, allowing the creamy interior to spill out.

  • 5

    Drizzle the balsamic vinegar evenly over the fruit, meat, and cheese.

  • 6

    Season the entire salad with sea salt and freshly cracked black pepper before serving immediately.

Burrata Peach Arugula Salad with Prosciutto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Burrata Peach Arugula Salad with Prosciutto

YOUR SOLIN GENERATED RECIPE

Burrata Peach Arugula Salad with Prosciutto

Slices of juicy peach and savory prosciutto are layered over peppery arugula and finished with a center of creamy burrata cheese.

NUTRITION

478kcal
Protein
32.4g
Fat
33.3g
Carbs
14.0g

SERVINGS

1 serving

INGREDIENTS

2 cup Baby arugula

0.5 medium Peach

3 oz Prosciutto

2 oz Burrata cheese

1 tbsp Balsamic vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Wash and thoroughly dry the baby arugula then place it in a large shallow serving bowl.

  • 2

    Slice the half peach into thin, even wedges and distribute them across the bed of arugula.

  • 3

    Tear the prosciutto slices into bite-sized ribbons and nestle them among the peach wedges.

  • 4

    Place the burrata ball in the center of the salad and use a knife to gently break the outer skin, allowing the creamy interior to spill out.

  • 5

    Drizzle the balsamic vinegar evenly over the fruit, meat, and cheese.

  • 6

    Season the entire salad with sea salt and freshly cracked black pepper before serving immediately.