Cantaloupe, Prosciutto, and Cabrales Salad

Cantaloupe, Prosciutto, and Cabrales Salad Recipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
The melon can be cut up to an hour ahead, covered, and chilled. Cabrales is a pungent variety of blue cheese-substitute Roquefort if Cabrales is unavailable.
5

Outstanding

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 269
Fat 16.6 g
Satfat 4.8 g
Monofat 9.3 g
Polyfat 2.1 g
Protein 8.3 g
Carbohydrate 25 g
Fiber 0.3 g
Cholesterol 21 mg
Iron 1 mg
Sodium 621 mg
Calcium 137 mg

Ingredients

3 tablespoons extra-virgin olive oil, divided
2 teaspoons sherry vinegar
3 cups loosely packed arugula
1 (3 1/4-pound) cantaloupe, peeled, seeded, and cut lengthwise into 20 (1/4-inch-thick) wedges
4 (1/2-ounce) slices prosciutto, cut into thin strips
1/2 cup (2 ounces) Cabrales cheese, crumbled
2 tablespoons honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Combine 1 1/2 tablespoons oil and vinegar, stirring with a whisk. Combine vinegar mixture and arugula in a bowl. Fan 5 cantaloupe wedges on each of 4 plates; top cantaloupe with about 3/4 cup arugula mixture. Place 1/2 ounce prosciutto on each plate; top each serving with 2 tablespoons cheese. Drizzle remaining 1 1/2 tablespoons oil and honey over salad; sprinkle with salt and pepper.

Note:

Bill and Cheryl Jamison,

June 2010
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