The best of summer is tossed together in this fresh Melon and Fig Salad with Prosciutto and Balsamic Drizzle.
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
How to Make It
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.
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.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.