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Prosciutto and Melon Salad with Cantaloupe Vinaigrette

Oxmoor House
Hands-On time 10 mins
Total time 10 mins
Yield 8 servings
A fresh interpretation of the classic Italian antipasto of melon and prosciutto, this recipe adds arugula to the mix. Ripe cubed cantaloupe ensures a smooth dressing. Prepare vinaigrette a day in advance, and refrigerate.

Ingredients

  • 1 cup (1/2-inch) cubed cantaloupe
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 4 teaspoons canola oil
  • 1/8 teaspoon salt
  • 12 cups arugula leaves
  • 1 medium honeydew melon, peeled, seeded, and cut into 24 slices
  • 1 medium cantaloupe, peeled, seeded, and cut into 24 slices
  • 8 very thin slices prosciutto (about 4 ounces)
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • calories 110
  • fat 4.1 g
  • satfat 0.7 g
  • monofat 2 g
  • polyfat 1.1 g
  • protein 5 g
  • carbohydrate 15.2 g
  • fiber 1.1 g
  • cholesterol 8 mg
  • iron 1 mg
  • sodium 321 mg
  • calcium 61 mg

How to Make It

  1. Combine first 5 ingredients in a food processor; process until smooth.

  2. Place 1 1/2 cups arugula on each of 8 salad plates. Top each serving with 3 honeydew slices, 3 cantaloupe slices, and 1 prosciutto slice. Drizzle each serving with about 1 tablespoon dressing; sprinkle evenly with pepper.