Summer salad with prunes

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Summer salad with prunes

Print Recipe

Earthy and sweet, prunes pair beautifully in this summer salad with prunes. It’s great for fall time.

  • Prep Time: N/A
  • Total Time: 0 hours
  • Yield: 4 1x
  • Method: import-018
  • Cuisine: R101

Ingredients

Scale

2 x 125g balls buffalo mozzarella, drained

2 oranges, peeled and sliced

8 SUNSWEET Prunes, halved

6 parma ham slices

salad dressing:
juice of 1 lemon

80ml extra-virgin olive oil 1 tablespoon caster sugar

85g pack prepared salad leaves

small bunch fresh mint, torn into small pieces

50g shavings of parmigiano reggiano cheese

balsamic vinegar

Instructions

  1. Tear the balls of mozzarella into rough chunks and arrange on four serving plates. Season. Add the orange slices, prunes and parma ham to the plates.
  2. Measure the lemon juice, olive oil and caster sugar into a small bowl, whisk until blended. Dress the salad leaves and mint with the dressing and arrange on the serving plates.
  3. Sprinkle with the shavings of parmigiano reggiano and drizzle with balsamic vinegar. Serve immediately.

Notes

California Bakery

Nutrition

  • Calories: N/A
Print

Summer salad with prunes

Print Recipe

Earthy and sweet, prunes pair beautifully in this summer salad with prunes. It’s great for fall time.

  • Prep Time: N/A
  • Total Time: 0 hours
  • Yield: 4 1x
  • Method: import-018
  • Cuisine: R101

Ingredients

Scale

2 x 125g balls buffalo mozzarella, drained

2 oranges, peeled and sliced

8 SUNSWEET Prunes, halved

6 parma ham slices

salad dressing:
juice of 1 lemon

80ml extra-virgin olive oil 1 tablespoon caster sugar

85g pack prepared salad leaves

small bunch fresh mint, torn into small pieces

50g shavings of parmigiano reggiano cheese

balsamic vinegar

Instructions

  1. Tear the balls of mozzarella into rough chunks and arrange on four serving plates. Season. Add the orange slices, prunes and parma ham to the plates.
  2. Measure the lemon juice, olive oil and caster sugar into a small bowl, whisk until blended. Dress the salad leaves and mint with the dressing and arrange on the serving plates.
  3. Sprinkle with the shavings of parmigiano reggiano and drizzle with balsamic vinegar. Serve immediately.

Notes

California Bakery

Nutrition

  • Calories: N/A
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Print

Summer salad with prunes

Print Recipe

Earthy and sweet, prunes pair beautifully in this summer salad with prunes. It’s great for fall time.

  • Prep Time: N/A
  • Total Time: 0 hours
  • Yield: 4 1x
  • Method: import-018
  • Cuisine: R101

Ingredients

Scale

2 x 125g balls buffalo mozzarella, drained

2 oranges, peeled and sliced

8 SUNSWEET Prunes, halved

6 parma ham slices

salad dressing:
juice of 1 lemon

80ml extra-virgin olive oil 1 tablespoon caster sugar

85g pack prepared salad leaves

small bunch fresh mint, torn into small pieces

50g shavings of parmigiano reggiano cheese

balsamic vinegar

Instructions

  1. Tear the balls of mozzarella into rough chunks and arrange on four serving plates. Season. Add the orange slices, prunes and parma ham to the plates.
  2. Measure the lemon juice, olive oil and caster sugar into a small bowl, whisk until blended. Dress the salad leaves and mint with the dressing and arrange on the serving plates.
  3. Sprinkle with the shavings of parmigiano reggiano and drizzle with balsamic vinegar. Serve immediately.

Notes

California Bakery

Nutrition

  • Calories: N/A

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