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