Prosciutto and Melon Salad with Cantaloupe Vinaigrette

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Prosciutto and Melon Salad with Cantaloupe VinaigretteRecipe
Oxmoor House
A fresh interpretation of the classic Italian antipasto of melon and prosciutto, this recipe adds arugula to the mix. Ripe cubed cantaloupe ensures a smooth dressing. Prepare vinaigrette a day in advance, and refrigerate.
8 servings


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1 cup (1/2-inch) cubed cantaloupe
2 tablespoons rice vinegar
1 teaspoon sugar
4 teaspoons canola oil
1/8 teaspoon salt
12 cups arugula leaves
1 medium honeydew melon, peeled, seeded, and cut into 24 slices
1 medium cantaloupe, peeled, seeded, and cut into 24 slices
8 very thin slices prosciutto (about 4 ounces)
1/2 teaspoon freshly ground black pepper


Hands-On: 10 Minutes
Total: 10 Minutes

1. Combine first 5 ingredients in a food processor; process until smooth.

2. Place 1 1/2 cups arugula on each of 8 salad plates. Top each serving with 3 honeydew slices, 3 cantaloupe slices, and 1 prosciutto slice. Drizzle each serving with about 1 tablespoon dressing; sprinkle evenly with pepper.

Created date

March 2009

Nutritional Information

Calories 110
Fat 4.1 g
Satfat 0.7 g
Monofat 2 g
Polyfat 1.1 g
Protein 5 g
Carbohydrate 15.2 g
Fiber 1.1 g
Cholesterol 8 mg
Iron 1 mg
Sodium 321 mg
Calcium 61 mg