Cantaloupe and Prosciutto Salad
Cantaloupe and Prosciutto Salad

Cantaloupe and prosciutto are an elegant pairing to include in your repertoire of summer dishes.

This Cantaloupe and Prosciutto Salad recipe is as easy to assemble as it is stylish. Drape fine-quality prosciutto, which is ham that's salt-cured, air-dried and pressed, over the best-tasting melon, usually honeydew or cantaloupe. Add a lemon or lime wedge and savor the match.

Once you've tried melon with prosciutto, experiment and put your own stamp on the duo. Sample some less common melon varieties. Look for the French Charentais melon in farmers markets or supermarkets with extensive produce selections. This melon is sweet like a cantaloupe, but with a more delicate flavor. You'll spot the softball-sized melon by its light yellow color.

The Li'l Sweet Hybrid Cantaloupe, developed by Gurney Seed and Nursery Co., may make its diminutive appearance at a farm stand. The taste lives up to the name and the size is right for two.

Because cut-up melon will last a few days in the refrigerator, you can also select larger size varieties, such as the Galia, a marriage of cantaloupe and honeydew melon. The flavor is closer to cantaloupe, but the light green flesh resembles honeydew.

Take this Cantaloupe and Prosciutto Salad recipe to the next step.

Transform the traditional first course into a light entree. Add herbs and greens and fruity vinaigrette dressing. You'll still have a luxurious dish, but more substantial.

Although the following salad calls for cantaloupe, feel free to substitute one of the above melons if you prefer. If you prefer to not have leftover melon, you can also purchase cut-up melon in the amount suggested in most supermarkets.

Cantaloupe and Prosciutto Salad

    Prep Time: 10 minutes

    Cook time: None

    Yield: Serves 2

Cantaloupe and Prosciutto Salad Recipe Ingredients

    1 cup cantaloupe pieces (in 1/2-inch chunks)

    4 slices prosciutto, cut into bite-size pieces

    1 cup mixed baby greens

    1 cup baby arugula

    12 small fresh mint leaves

    2 teaspoons aged balsamic vinegar

    1/2 teaspoon honey

    2 tablespoons orange juice

    1 tablespoon canola oil

    1/4 teaspoon pepper

    Salt to taste, optional

Cantaloupe and Prosciutto Salad Recipe Directions

    Combine cantaloupe, prosciutto, baby greens, arugula and mint in a large salad bowl.

    Combine vinegar and honey in a cup. Stir well to dissolve honey.

    Stir in orange juice, oil and pepper.

    Pour over salad. Toss gently but well.

    Season with salt if desired.

Each serving (without additional salt) has: 175 calories; 10 grams total fat; 9.5 grams protein; 10 grams carbohydrates; 25 milligrams cholesterol; 660 milligrams sodium and 1.5 grams dietary fiber.

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Cantaloupe and Prosciutto Salad - Summer Salad Recipe

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