If you have a recipe you’d like to share, email it to Tara@askcoachtara.com Take advantage of the bountiful fresh fruit this summer and enjoy a yummy salad!!!
Strawberry-and-Arugula Salad with Crispy Prosciutto
2 tablespoons balsamic vinegar
1 1/2 teaspoons natural honey
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups strawberries, hulled and quartered
1/3 cup sliced red onion
Olive oil cooking spray
4 thin slices prosciutto (about 2 ounces)
6 cups baby arugula (about 5 ounces)
2 ounces goat cheese or feta, crumbled
1. Whisk together first 5 ingredients (through black pepper) in a large serving bowl. Add berries and red onion; let stand 15 minutes.
2. Meanwhile, lightly coat a seasoned cast-iron skillet or nonstick pan with cooking spray, and heat over moderately high heat. Add prosciutto in one layer, and cook, turning, about 5 minutes or until golden brown and crispy. Transfer to a plate to cool; crumble and reserve.
3. Place the baby arugula in a large serving bowl with the cheese; add the strawberries, red onion, and balsamic dressing, and toss gently until just coated. Divide the salad among 4 serving plates, and top evenly with the cooked prosciutto.
Nutritional Information – Amount per serving
Peanut Butter – Banana Spirals
1/2 cup natural peanut butter
1/3 cup plain Greek yogurt
1 tablespoon fresh squeezed orange juice
2 ripe bananas, sliced
4 (8-inch) fat-free flour tortillas
2 tablespoons wheat germ
1/4 teaspoon ground cinnamon
Combine peanut butter and yogurt, stirring until smooth. Drizzle juice over bananas; toss gently to coat.
Spread about 3 tablespoons peanut butter mixture over each tortilla, leaving a 1/2-inch border. Arrange about 1/3 cup banana slices in a single layer over peanut butter mixture. Combine wheat germ and cinnamon; sprinkle evenly over banana slices. Roll up and slice.
Calories – 221.4
Fat – 12.4g
Carbs – 22.2g
Fiber – 7.3g
Sugar – 6.5g
Protein – 11.7g