Arugula Salad with Melon and Prosciutto

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

If you want petite leaves, choose baby arugula.

Yield: Serves 4 (serving size: 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 78
  • Fat: 4.9g
  • Saturated fat: 0.9g
  • Sodium: 241mg

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

Preparation

  1. 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.
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Arugula Salad with Melon and Prosciutto Recipe at a Glance
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