Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A fresh interpretation of the classic Italian antipasto of melon and prosciutto, this recipe adds arugula to the mix. Ripe cubed cantaloupe ensures a smooth dressing. Prepare vinaigrette a day in advance, and refrigerate.

Jackie Mills, MS, RD
Recipe by Cooking Light April 2009

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
10 mins
total:
10 mins
Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a food processor; process until smooth.

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  • Place 1 1/2 cups arugula on each of 8 salad plates. Top each serving with 3 honeydew slices, 3 cantaloupe slices, and 1 prosciutto slice. Drizzle each serving with about 1 tablespoon dressing; sprinkle evenly with pepper.

Nutrition Facts

110 calories; fat 4.1g; saturated fat 0.7g; mono fat 2g; poly fat 1.1g; protein 5g; carbohydrates 15.2g; fiber 1.1g; cholesterol 8mg; iron 1mg; sodium 321mg; calcium 61mg.
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