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Melon Salad with Prosciutto

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 40 mins
Total time 40 mins
Yield Serves 4
Salty cheese and ham accent the sweet summer fruit in this refreshing main-dish salad, a perfect meal on a sweltering summer day.

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

Nutrition 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

How to Make It

  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.