Peach Mozzarella And Lettuce Salad Food

MIXED LEAF SALAD WITH MOZZARELLA, MINT, PEACH & PROSCIUTTO

Steps:

• If I make this for my lunch I'll use one nice, ripe peach, half a ball of mozzarella and a couple of slices of prosciutto.
• Pinch the skin of the peaches and peel from the bottom to the top, then quarter.
• Rip the mozzarella into small pieces and place on a plate with the peaches. Lightly season with sea salt and black pepper.
• Lay a couple of slices of prosciutto over the top.
• Tear up the mint leaves, toss with the mixed salad leaves and dress with a little of the extra virgin olive oil & lemon juice dressing.
• Throw the leaves on top. Simple!

PEACH AND TOMATO CAPRESE SALAD

Steps:

• Whisk olive oil, balsamic vinegar, and 1 pinch flaked salt together in a bowl until dressing is smooth.
• Alternate tomato slices, peach slices, basil leaves, and mozzarella slices in layers on a platter. Drizzle dressing over salad and sprinkle remaining flaked salt on top.

PEACH, MOZZARELLA, AND BASIL SALAD

Steps:

• Cut each peach into 6 to 8 wedges, then cut each wedge in half crosswise.
• In a large bowl, combine the peaches, basil, and mozzarella.
• Drizzle with the oil, sprinkle with salt and pepper, and toss.
• (You can cover and refrigerate the salad for up to several hours.) Serve cold or at room temperature.

LETTUCE, PEACHES AND BASIL

Steps:

• If you have time, toast walnuts over medium heat until fragant or use as they are.
• Wash lettuce and spin dry. Put in a large salad bowl.
• Wash and dry peach. Cut in 1/4 inch wedges from pit and add to lettuce.
• Tear basil into 1/2 inch pieces, sprinkle over peach.
• If using cheese for additional color and flavor, crumble over salad.
• Top salad with walnuts and mint leaves.
• For dressing whisk together all ingredients except oil until well blended. Add oil, mix well and taste for a nice slightly sour balance, there will be sweetness from the peach.
• Pour dressing over salad and mix at the table.

PEA 'N' CHEESE SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, combine mayonnaise, relish and seasonings. Stir into pea mixture. Cover and refrigerate until serving.

PEACH, PROSCIUTTO AND MOZZARELLA SALAD

Steps:

• Dressing:
• Combine lemon juice, honey, vinegar, salt and pepper, stirring with a whisk. Gradually drizzle in olive oil, stirring constantly, until vinaigrette is mixed thoroughly and doesn't separate.
• Salad:
• Combine lettuce and peach wedges in a large bowl, drizzle with dressing and toss to coat.
• Arrange salad on serving dish or in individual bowls and top with prosciutto, red onion and mozzarella cheese. Top with freshly cracked black pepper.