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Melon and Fig Salad with Prosciutto and Balsamic Drizzle

Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
Hands-on time 15 mins
Total time 30 mins
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)
The best of summer is tossed together in this fresh Melon and Fig Salad with Prosciutto and Balsamic Drizzle.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.