Email to Filus1217      

5* Prosciutto & Melon Salad w/ Cantaloupe Vin.

Source of Recipe

.
5* Prosciutto & Melon Salad w/ Cantaloupe Vinaigrette

Cooking Light - April 2009 - Jackie Mills, MS, RD,
Reviews rate this recipe 5 Stars!
8 servings
Total time: 10 Minutes

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

Preparation:
1. Combine first 5 ingredients in a food processor; process until smooth.

2. 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.

One serving equals: Calories 110; Fat 4.1 g (Satfat 0.7 g, Monofat 2 g, Polyfat 1.1 g); Protein 5 g; Carbohydrate 15.2 g; Fiber 1.1 g; Cholesterol 8 mg; Sodium 321 mg