Arrange half of prosciutto on a paper towel-lined microwave-safe plate; cover with a paper towel. Microwave at HIGH 2 minutes or until crisp. Repeat procedure with remaining prosciutto. Break prosciutto into large pieces.
Whisk together mint and next 5 ingredients.
Toss greens and chopped melon with vinaigrette, and top with cooked prosciutto, crumbled feta cheese, and chopped pistachios.
I made this salad exactly according to recipe tonight and it was SO
delicious! I live in the South and always dread cooking dinner when
it's hot outside, so thought I'd go outside my comfort zone this year
and do 30 days of salads for dinner. I was skeptical that I would like
this salad....I'm only so-so on melons to begin with.I
used honeydew and bought it already cut up from the produce
department...which saved 15 minutes. I had a tough time finding fresh
mint in our small town grocery store, but was finally able to find
some. This recipe only took me a maximum of 10 minutes to put together
and was perfect as written. I did not add/remove/substitute any
ingredients; however, next time I think I'll add another half to full
Tablespoon of vinegar and reduce the honey. I really liked the play of
the prosciutto (great idea to crisp in the microwave! I would have
never thought of that) against the arugula and melon, and the feta and
pistachios rounded it out beautifully. I will be taking the rest of it
to work with me tomorrow!
I tried this recipe with cantaloupe. It was delicious -- a perfect summer salad -- with a refreshing balance of sweet and salty.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!