Escarole Salad with Melons and Crispy Prosciutto

Photography: Becky-Stayner; Styling: Melanie J. Clarke

The Italian combination of melon and prosciutto pair nicely in this first-course salad.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 105
  • Calories from fat: 32%
  • Fat: 3.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.6g
  • Carbohydrate: 16.4g
  • Fiber: 4g
  • Cholesterol: 4mg
  • Iron: 1.1mg
  • Sodium: 228mg
  • Calcium: 68mg

Ingredients

  • 4 thin slices prosciutto (about 1.5 ounces), coarsely chopped
  • 3 tablespoons minced shallots
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 1 1/2 teaspoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 12 cups torn escarole (about 1 1/4 pounds)
  • 2 cups torn radicchio (about 4 ounces)
  • 2 cups cubed peeled honeydew melon
  • 2 cups cubed peeled cantaloupe
  • 2 tablespoons sliced almonds, toasted

Preparation

  1. Preheat oven to 400°.
  2. Arrange prosciutto in a single layer on a baking sheet. Bake at 400° for 6 minutes or until crisp.
  3. Combine shallots and next 5 ingredients (shallots through pepper) in a large bowl, stirring with a whisk. Add escarole and radicchio, and toss to coat. Add honeydew and cantaloupe, and toss to combine. Place 2 cups salad on each of 6 plates, and top each serving with about 2 teaspoons prosciutto. Sprinkle each serving with 1 teaspoon almonds.
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