summer

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

Watermelon Mint Frosé

Stay cool in the dog days of summer with this frosty treat! Rosé wine turns this sweet sorbet-like dessert into a perfect aperitif for your next cookout.

Watermelon Mint Frosé

By: Co+op, stronger together

Total Time: 10 minutes, plus freezing time

Servings: 4

Watermelon Mint Frose — Stronger Together.jpg

Ingredients

  • 3 cups cubed seedless watermelon

  • 1 cup frozen strawberries

  • 2 cups rosé wine

  • 12 large mint leaves, plus more for garnish

Preparation

Place the cubed watermelon in a freezer container and freeze. Just before serving, combine the frozen watermelon, strawberries, rosé and mint in a blender. Secure the lid and blend until smooth. Serve immediately, garnished with a sprig of mint.

Serving Suggestion

Craving more watermelon? Serve the frosé with a fun and easy appetizer—skewers of cubed watermelon and feta cheese drizzled with balsamic vinegar.

Tips & Notes

For a non-alcoholic version,  use a non-alcoholic rose or substitute it with apple juice, white grape juice, ginger ale or coconut water with a squeeze of lime.