Cantaloupe and Prosciutto Salad

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

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Nutritional Information

Amount per serving
  • Calories: 242
  • Calories from fat: 71%
  • Protein: 13g
  • Fat: 19g
  • Saturated fat: 5.8g
  • Carbohydrate: 9g
  • Fiber: 0.9g
  • Sodium: 676mg
  • Cholesterol: 34mg

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

  1. In a large bowl, gently toss lemon juice, oil, arugula, cantaloupe, prosciutto, salt, and pepper. Top with parmesan.
  2. Note: Nutritional analysis is per serving.
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