Melon Salad with Prosciutto
Salty cheese and ham accent the sweet summer fruit in this refreshing main-dish salad, a perfect meal on a sweltering summer day.
Recipe by Cooking Light July 2012
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08/20/2012
Light, delicious and a great use of some of the best fruits of summer. Perfect for a hot August night. I'd make it again in a heartbeat. It would be ideal on a buffet table too, without the arugula.
07/28/2012
I made half this recipe for 2 of us and I and it is excellent. I added cantaloupe and omitted the mint. You could also saute pancetta in place of the prosciutto for another twist. This would make a nice first course but I served it with our dinner and it was too much. Definitely company worthy.
07/24/2012
We loved this. Colorful, very flavorful. Had as main dish also. The prosciutto and cheese are a nice salty counterpart to the sweet fruit and dressing.
07/14/2012
We enjoyed this but didn't loooooove it. The pepper was a nice touch - added some unexpected flavor. I do appreciate a salad that can incorporate this many fruits and veggies (and that can serve as a meal in itself, which is how we had it - with bigger portions, obviously!).
07/11/2012
Really great salad. I used cantaloupe instead of watermelon. Also added Dijon mustard to the dressing. Will be using this for entertaining.
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