Cantaloupe and Prosciutto Salad

recipe
Time: 10 minutes. Sweet melon and salty cured meat is a classic pairing that we've taken a step further to create this simple salad.

Yield:

Serves 4

Recipe from

Sunset

Nutritional Information

Calories 242
Caloriesfromfat 71 %
Protein 13 g
Fat 19 g
Satfat 5.8 g
Carbohydrate 9 g
Fiber 0.9 g
Sodium 676 mg
Cholesterol 34 mg

Ingredients

Juice of 1/2 fresh lemon
3 tablespoons extra-virgin olive oil
4 cups (about 2 oz.) loosely packed baby arugula
1/4 ripe cantaloupe, peeled and thinly sliced
8 slices (3 oz.) thinly sliced prosciutto, torn into pieces
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 ounces parmesan cheese, shaved

Preparation

In a large bowl, gently toss lemon juice, oil, arugula, cantaloupe, prosciutto, salt, and pepper. Top with parmesan.

Note: Nutritional analysis is per serving.

Amy Machnak,

Sunset

September 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note