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Peach and prosciutto salad

This recipe is ideal for when you have a busy week ahead. We suggest that you make a large batch of the dressing and store in the fridge so it's ready to go whenever you need it. By all means, prepare your salad the night before if you plan on taking it to work the next day, but we do advise that you take a small container of the dressing with you and pour it over your salad when you are ready to eat it, in order to avoid a soggy mess! 


  • 4 TBS olive oil
  • 2 TBS balsamic vinegar
  • 120g bag herb salad
  • 1 ripe papaya, deseeded and sliced
  • 1 ripe peach, halved, stoned and sliced
  • 75g seedless black grapes, halved
  • 112g blue cheese, such as Shropshire blue, crumbled
  • 8 thin slices prosciutto (approx. 100g)
  • 80g pack nut/seed mixture

Serves 4


Amber tick

  1. First make the dressing: put the olive oil and balsamic vinegar in a jug and whisk together
  2. Put the herb salad in a large bowl with the papaya, peach, grapes and cheese
  3. Pour in half the dressing and toss
  4. Lay two slices of prosciutto on each of the four plates. Arrange some of the salad mix beside it
  5. Drizzle with the remaining dressing, sprinkle with the nut/seed mix and serve immediately
The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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