Prosciutto and Melon Salad with Cantaloupe Vinaigrette

Name: Prosciutto and Melon Salad with Cantaloupe Vinaigrette
Total time: 10 min
Yield: 8 servings
Ingredients: 1 cup (1/2-inch) cubed cantaloupe; 2 tablespoons rice vinegar; 1 teaspoon sugar; 4 teaspoons canola oil; ⅛ 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); ½ teaspoon freshly ground black pepper

3 Ratings
2 Reviews

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.

By Jackie Mills, MS, RD

Recipe by Cooking Light April 2009

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Prosciutto and Melon Salad with Cantaloupe Vinaigrette

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Prosciutto and Melon Salad with Cantaloupe Vinaigrette

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Prosciutto and Melon Salad with Cantaloupe Vinaigrette