Melon Salad with Prosciutto
By á-2233
Cooking Light - quick and easy
Calories: 232
Fat: 10g
Saturated fat: 2g
Monounsaturated fat: 5g
Polyunsaturated fat: 0.9g
Protein: 8.6g
Carbohydrate: 31.5g
Fiber: 2.8g
Cholesterol: 18mg
Iron: 1.3mg
Sodium: 674mg
Calcium: 62mg
Ingredients
- 2 cups sliced seeded watermelon
- 2 cups sliced seeded honeydew melon
- 1/3 cup very thinly vertically sliced red onion
- 1 serrano pepper, very thinly sliced
- 2 ripe nectarines, pitted and sliced
- 1/4 teaspoon kosher salt
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 1/2 tablespoons honey
- 4 cups arugula
- 1/4 cup torn fresh mint leaves
- 3 ounces prosciutto, very thinly sliced
- 1/2 ounce pecorino Romano cheese, shaved
Details
Preparation time 40mins
Cooking time 40mins
Preparation
Step 1
1. Combine first 5 ingredients; sprinkle with salt. Combine juice, oil, and honey, stirring well. Drizzle dressing mixture over fruit mixture; toss gently. Arrange 1 cup arugula and 1 tablespoon mint on each of 4 plates; top each serving with about 1 3/4 cups fruit mixture. Divide prosciutto evenly among plates; top evenly with cheese.
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