Melon and Fig Salad with Prosciutto and Balsamic Drizzle

Melon and Fig Salad with Prosciutto and Balsamic DrizzleRecipe
Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
The best of summer is tossed together in this fresh Melon and Fig Salad with Prosciutto and Balsamic Drizzle.

Yield:

Serves 4 (serving size: 1/4 pound melon, about 1 cup salad greens, 1 slice prosciutto, 1 quartered fig, and about 2 teaspoons balsamic syrup)
Total time: 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 30 Minutes

Nutritional Information

Calories 153
Fat 3.2 g
Satfat 0.6 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 4.1 g
Carbohydrate 28.3 g
Fiber 3.7 g
Cholesterol 6 mg
Iron 1.3 mg
Sodium 299 mg
Calcium 44 mg

Ingredients

1/2 cup balsamic vinegar
2 teaspoons extra-virgin olive oil
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
4 cups gourmet salad greens
1/2 pound honeydew melon, peeled, seeded, and thinly sliced
1/2 pound cantaloupe, peeled, seeded, and thinly sliced
4 very thin slices prosciutto, torn (about 1 ounce)
4 fresh figs, quartered

Preparation

1. Bring vinegar to a simmer in a small saucepan over medium-low heat; cook until syrupy and reduced to 3 tablespoons (about 10 minutes), stirring occasionally. Remove from heat.

2. Combine oil, juice, pepper, and salt in a bowl, stirring with a whisk. Add salad greens; toss gently. Divide melon among 4 plates; top with salad greens. Arrange prosciutto and figs over salad greens; drizzle with balsamic syrup.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.