dairy free

Prosciutto and Grilled Nectarine Salad

By: Co+op, stronger together

Total Time: 30 minutes
Servings: 6

Grilling caramelizes and intensifies the sweetness of nectarines in this outstanding salad. It can easily be made vegetarian or vegan, too. Check out our suggestion for prosciutto substitutes in the tips section.

Prosciutto_and_Grilled_Nectarine_Salad.jpg

Ingredients

  • 6 nectarines, halved and pitted

  • 1/4 cup olive oil, divided

  • 1/4 cup orange juice

  • 2 tablespoons balsamic vinegar

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 4 cups arugula

  • 1 cup fresh basil, coarsely chopped

  • 3 ounces thinly sliced prosciutto, chopped

Preparation

  1. Heat the grill to high. Brush the cut sides of the pitted nectarines with olive oil. When the grill grate is hot, use tongs and paper towels to rub vegetable oil on the grate. Place the nectarines, cut side down, on the grill. Cook until marked, about 2 minutes, then turn. Cook for 1 minute longer, just to soften. Remove to a plate to cool.

  2. In a cup, whisk the remaining olive oil, orange juice, balsamic vinegar, Dijon mustard, salt and pepper. Reserve. In a large salad bowl, place the arugula and basil and about half of the dressing and toss to mix. Top with prosciutto and grilled nectarines. Drizzle the remaining dressing over it all and serve immediately.

Serving Suggestion

This sweet and salty salad makes a great accompaniment to grilled chicken kebabs, for a colorful, satisfying meal with lots of bold flavors. Add extra nectarines to the grill; slice into wedges and refrigerate for a delicious topping to your breakfast bowl, or serve with ice cream.

Tips & Notes

There are many ways to make this salad vegetarian or vegan. Try any of these in place of the prosciutto:

  • For a vegetarian option, try cubed soft cheeses like mozzarella, brie or fontina

  • For a vegan option, try any type of olives or nuts like pistachios, almonds or walnuts (with or without salt or toasting)

Nutritional Information

200 calories, 11 g. fat, 10 mg. cholesterol, 600 mg. sodium, 19 g. carbohydrate, 4 g. fiber, 3 g. protein

Baked Chicken Fajita Roll-ups

Cooking for a crowd? These fajita-inspired roll-ups are full of zest and flavor, and wheat-free so your guests avoiding gluten can still partake.

Baked Chicken Fajita Roll-Ups

By: Co+op, stronger together

Total Time: 1 1/2 hours; 20 minutes active

Servings: 4

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Ingredients

  • 2 tablespoons olive oil

  • 1 tablespoon fresh lime juice

  • 1 clove garlic, minced

  • 1 teaspoon chili powder

  • 1/2 teaspoon cumin

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon salt

  • 4 small boneless, skinless chicken breasts

  • 1/2 red bell pepper

  • 1/2 yellow bell pepper

  • 1/2 green bell pepper

  • 1 large jalapeño, seeded

Preparation

  1. In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano and salt. Set the marinade aside.

  2. Place each chicken breast on a cutting board, and use a knife to butterfly each by starting at the thickest part of the breast. Hold the knife parallel to the cutting board, running lengthwise on the breast, and evenly divide the meat into two sheets, leaving both connected at the center. Open up the breast like a book and place in a gallon-sized zip-close freezer bag. When all the breasts are butterflied, pour in the marinade and toss to mix. Seal and refrigerate for at least an hour or overnight.

  3. Heat the oven to 400°F, and line a baking sheet with parchment paper. Slice the bell peppers and jalapeño in thin vertical strips. Take the chicken out of the marinade and place on the cutting board; discard leftover marinade. Place about a quarter of the pepper strips on each chicken breast and roll up to enclose. Fasten with a toothpick. Place on the sheet pan, drizzle with additional olive oil if desired, and bake for 20 to 25 minutes, or until the chicken registers 165°F on an instant-read thermometer.

Serving Suggestion

Serve the roll-ups topped with salsa, and add a side of Spanish rice or a combo of black beans and rice garnished with cilantro, fresh lime juice and a dusting of chili powder.

Nutritional Information

270 calories, 11 g. fat, 95 mg. cholesterol, 390 mg. sodium, 4 g. carbohydrate, 1 g. fiber, 36 g. protein