Prosciutto and Melon Salad with Cantaloupe Vinaigrette

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
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 10 Minutes
Total: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 110
  • Fat: 4.1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.1g
  • Protein: 5g
  • Carbohydrate: 15.2g
  • Fiber: 1.1g
  • Cholesterol: 8mg
  • Iron: 1mg
  • Sodium: 321mg
  • Calcium: 61mg

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. 1. Combine first 5 ingredients in a food processor; process until smooth.
  2. 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.
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