Photo: Becky Luigart-Stayner; Styling: Cindy Barr
If you want petite leaves, choose baby arugula.
Serves 4 (serving size: 1 cup)
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1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
4 cups arugula
1 cup thinly sliced peeled cantaloupe
2 ounces thinly sliced prosciutto
1. Place olive oil, balsamic vinegar, and Dijon mustard in a medium bowl, stirring with a whisk until well combined. Add arugula to oil mixture; toss to coat greens. Top arugula mixture with cantaloupe and prosciutto.
Fat 4.9 g
Satfat 0.9 g
Sodium 241 mg