Prosciutto and Melon Salad with Cantaloupe Vinaigrette

Prosciutto and Melon Salad with Cantaloupe Vinaigrette Recipe
Oxmoor House
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.

Yield:

8 servings

Recipe from

Recipe Time

Hands-On: 10 Minutes
Total: 10 Minutes

Nutritional 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

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

Preparation

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.

Note:

Jackie Mills, MS, RD,

April 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note