Cantaloupe, Prosciutto, and Cabrales Salad

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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 269
  • Fat: 16.6g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 9.3g
  • Polyunsaturated fat: 2.1g
  • Protein: 8.3g
  • Carbohydrate: 25g
  • Fiber: 0.3g
  • Cholesterol: 21mg
  • Iron: 1mg
  • Sodium: 621mg
  • Calcium: 137mg


  • 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


  1. 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.
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