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Arugula Salad with Melon and Prosciutto

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield Serves 4 (serving size: 1 cup)
If you want petite leaves, choose baby arugula.

Ingredients

  • 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

Nutrition Information

  • calories 78
  • fat 4.9 g
  • satfat 0.9 g
  • sodium 241 mg

How to Make It

  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.