Melon Salad with Prosciutto

Melon Salad with Prosciutto Recipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
Salty cheese and ham accent the sweet summer fruit in this refreshing main-dish salad, a perfect meal on a sweltering summer day.

Yield:

Serves 4
Total time: 40 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 40 Minutes
Total: 40 Minutes

Nutritional Information

Calories 232
Fat 10 g
Satfat 2 g
Monofat 5 g
Polyfat 0.9 g
Protein 8.6 g
Carbohydrate 31.5 g
Fiber 2.8 g
Cholesterol 18 mg
Iron 1.3 mg
Sodium 674 mg
Calcium 62 mg

Ingredients

2 cups sliced seeded watermelon
2 cups sliced seeded honeydew melon
1/3 cup very thinly vertically sliced red onion
1 serrano pepper, very thinly sliced
2 ripe nectarines, pitted and sliced
1/4 teaspoon kosher salt
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 1/2 tablespoons honey
4 cups arugula
1/4 cup torn fresh mint leaves
3 ounces prosciutto, very thinly sliced
1/2 ounce pecorino Romano cheese, shaved

Preparation

1. Combine first 5 ingredients; sprinkle with salt. Combine juice, oil, and honey, stirring well. Drizzle dressing mixture over fruit mixture; toss gently. Arrange 1 cup arugula and 1 tablespoon mint on each of 4 plates; top each serving with about 1 3/4 cups fruit mixture. Divide prosciutto evenly among plates; top evenly with cheese.

Julianna Grimes,

Cooking Light

July 2012
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