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.
1 cup (1/2-inch) cubed cantaloupe
2 tablespoons rice vinegar
1 teaspoon sugar
4 teaspoons canola oil
1/8 teaspoon salt
12 cups arugula leaves
1 medium honeydew melon, peeled, seeded, and cut into 24 slices
1 medium cantaloupe, peeled, seeded, and cut into 24 slices
8 very thin slices prosciutto (about 4 ounces)
1/2 teaspoon freshly ground black pepper
How to Make It
Combine first 5 ingredients in a food processor; process until smooth.
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.
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