Melon and Fig Salad with Prosciutto and Balsamic Drizzle

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:
Recipe from Cooking Light

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Recipe Time

Hands On: 15 Minutes
Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 153
  • Fat: 3.2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.1g
  • Carbohydrate: 28.3g
  • Fiber: 3.7g
  • Cholesterol: 6mg
  • Iron: 1.3mg
  • Sodium: 299mg
  • Calcium: 44mg

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. 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. 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.

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