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Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Melon and Prosciutto Salad with Parmigiano-Reggiano

This colorful appetizer recipe would be a fine addition to an antipasto spread. Parmigiano-Reggiano provides nutty contrast to sweet melons and mirrors the taste of salty prosciutto.

Cooking Light JULY 2007

  • Yield: 8 servings (serving size: about 3/4 cup)

Ingredients

  • 3 cups (1/2-inch) cubed honeydew melon (about 1/2 medium melon)
  • 3 cups (1/2-inch) cubed cantaloupe (about 1 medium melon)
  • 2 tablespoons thinly sliced fresh mint
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 2 ounces thinly sliced prosciutto, cut into thin strips
  • 1/2 cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese
  • Cracked black pepper (optional)
  • Mint sprigs (optional)

Preparation

Combine first 5 ingredients, tossing gently. Arrange melon mixture on a serving platter. Arrange prosciutto evenly over melon mixture; sprinkle with Parmigiano-Reggiano. Garnish with cracked black pepper and fresh mint sprigs, if desired.

Wine note: I adore the sweet-salty-herbal flavor of this salad. It's so refreshing and so summery. A good wine partner should exude the same characteristics. While you could opt for an Italian pinot grigio, I find a fuller-bodied California pinot grigio works even better, especially given the full flavors of the prosciutto, mint, and Parmigiano. A great choice: Estancia Pinot Grigio 2005 (California), $12. --Karen MacNeil

Nutritional Information

Amount per serving
  • Calories: 87
  • Calories from fat: 30%
  • Fat: 2.9g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.1g
  • Protein: 5.3g
  • Carbohydrate: 11.1g
  • Fiber: 0.6g
  • Cholesterol: 11mg
  • Iron: 0.4mg
  • Sodium: 271mg
  • Calcium: 94mg
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Melon and Prosciutto Salad with Parmigiano-Reggiano recipe

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