- 3/4 cup Dannon® Plain Yogurt
- 1/2 cup crumbled feta cheese
- 1/4 cup sliced scallions
- 2 tablespoons chopped parsley
- 2 large ripe peaches, halved, pitted and cut into wedges
- 1/4 pound prosciutto, julienned
- 1 dash salt
- 1 dash pepper
- 6 cups arugula leaves
- In a bowl combine yogurt, feta, scallions and parsley mix well. Add peaches and prosciutto, toss to coat and season to taste.
- Divide arugula among six plates. Top with peach yogurt mixture and serve.