Melon And Proscuitto Salad
This refreshing and elegant salad combines the juicy sweetness of honeydew and cantaloupe with the savory flavors of prosciutto and mozzarella. Fresh mint and basil add a burst of herbaceous freshness, while a drizzle of balsamic glaze ties all the flavors together. Perfect for a light summer lunch or as a side dish at your next gathering.
— Constant Cookbook
Ingredients
- 3 cups cubed honeydew melon
- 3 cups cubed cantaloupe
- 2 tablespoons thinly torn fresh mint
- 1 teaspoon fresh lemon juice
- 3-4 ounces thinly sliced prosciutto, sliced into thin strips
- freshly ground black pepper to taste
Instructions
- Whisk the vinegar, salt and pepper while slowly pouring in the olive oil. Toss the dressing with the arugula and transfer to a serving platter.
- Tuck the sliced or scooped melon in the arugula and top with mozzarella balls and tear the prosciutto into bite-size pieces and scatter it overtop as well. Scatter with the fresh basil and mint leaves, drizzle with balsamic glaze and season with freshly ground black pepper.
Nutrition
- Calories: 463 kcal
- Carbohydrate Content: 43 g
- Protein Content: 18 g
- Fat Content: 26 g
- Saturated Fat Content: 11 g
- Trans Fat Content: 0.02 g
- Cholesterol Content: 54 mg
- Sodium Content: 558 mg
- Fiber Content: 4 g
- Sugar Content: 38 g
- Unsaturated Fat Content: 13 g
- Serving Size: 1 serving
Comments
No comments found.