Rating: 5 stars
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The Italian combination of melon and prosciutto pair nicely in this first-course salad.

Recipe by Cooking Light July 2003

Gallery

Credit: Photography: Becky-Stayner; Styling: Melanie J. Clarke

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Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Arrange prosciutto in a single layer on a baking sheet. Bake at 400° for 6 minutes or until crisp.

  • Combine shallots and next 5 ingredients (shallots through pepper) in a large bowl, stirring with a whisk. Add escarole and radicchio, and toss to coat. Add honeydew and cantaloupe, and toss to combine. Place 2 cups salad on each of 6 plates, and top each serving with about 2 teaspoons prosciutto. Sprinkle each serving with 1 teaspoon almonds.

Nutrition Facts

105 calories; calories from fat 32%; fat 3.7g; saturated fat 0.7g; mono fat 2.1g; poly fat 0.6g; protein 3.6g; carbohydrates 16.4g; fiber 4g; cholesterol 4mg; iron 1.1mg; sodium 228mg; calcium 68mg.
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