Options

Format:
Include:
PRINT
See more
Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Arugula Salad with Melon and Prosciutto

If you want petite leaves, choose baby arugula.

Cooking Light OCTOBER 2013

  • Yield: Serves 4 (serving size: 1 cup)

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. 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.

Nutritional Information

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

Go to full version of

Arugula Salad with Melon and Prosciutto recipe

advertisement