Shaved Cantaloupe and Prosciutto Salad

Photo: Thomas J. Story; Styling: Dan Becker

Yield:

Serves 8

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 62
Caloriesfromfat 56 %
Protein 1.6 g
Fat 4 g
Satfat 0.7 g
Carbohydrate 5.8 g
Fiber 0.7 g
Sodium 108 mg
Cholesterol 1.9 mg

Ingredients

4 slices (1 oz.) thinly sliced prosciutto
1 ripe cantaloupe, halved, seeded, and rind cut off
8 to 10 large mint leaves, sliced thinly
2 tablespoons extra-virgin olive oil

Preparation

1. Heat oven to 350°. Set a rack over a rimmed baking sheet. Lay prosciutto on rack and bake until crisp, 8 to 10 minutes. Let cool, then break into shards and chips.

2. Shave off ribbons of cantaloupe onto a large serving platter, using a vegetable peeler, mandoline, or very sharp knife. Sprinkle prosciutto and mint over melon shavings. Drizzle oil over salad.

Note: Nutritional analysis is per 3/4-cup serving.

Note:

July 2010