Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

The best of summer is tossed together in this fresh Melon and Fig Salad with Prosciutto and Balsamic Drizzle.

Ivy Manning
Recipe by Cooking Light June 2012

Gallery

Credit: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther

Recipe Summary

hands-on:
15 mins
total:
30 mins
Yield:
Serves 4 (serving size: 1/4 pound melon, about 1 cup salad greens, 1 slice prosciutto, 1 quartered fig, and about 2 teaspoons balsamic syrup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring vinegar to a simmer in a small saucepan over medium-low heat; cook until syrupy and reduced to 3 tablespoons (about 10 minutes), stirring occasionally. Remove from heat.

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  • Combine oil, juice, pepper, and salt in a bowl, stirring with a whisk. Add salad greens; toss gently. Divide melon among 4 plates; top with salad greens. Arrange prosciutto and figs over salad greens; drizzle with balsamic syrup.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

153 calories; fat 3.2g; saturated fat 0.6g; mono fat 1.7g; poly fat 0.3g; protein 4.1g; carbohydrates 28.3g; fiber 3.7g; cholesterol 6mg; iron 1.3mg; sodium 299mg; calcium 44mg.
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