Melon, Serrano Ham, and Arugula Salad

Photo: Becky Luigart-Stayner

Serrano ham is the air-cured ham common in Spanish tapas. Many supermarkets carry it in the deli section; you can also substitute prosciutto.

Yield: 6 servings (serving size: about 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 122
  • Calories from fat: 31%
  • Fat: 4.3g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 7.6g
  • Carbohydrate: 15.7g
  • Fiber: 0.5g
  • Cholesterol: 16mg
  • Iron: 1.1mg
  • Sodium: 432mg
  • Calcium: 118mg

Ingredients

  • 3 tablespoons sherry vinegar
  • 1 teaspoon canola oil
  • 1 teaspoon molasses
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 6 cups cubed peeled cantaloupe (about 1 [3-pound] melon)
  • 3 ounces serrano ham, trimmed and cut into 1/4-inch pieces
  • 8 cups loosely packed trimmed arugula
  • 1/4 cup (1 ounce) shaved Manchego cheese

Preparation

  1. Combine first 7 ingredients in a large bowl, stirring well with a whisk. Add cantaloupe and ham; toss gently to coat.
  2. Arrange arugula in an even layer on a serving platter. Top with cantaloupe mixture; sprinkle evenly with cheese. Serve immediately.
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