- 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
- 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
How to Make It
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.
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.