Prosciutto and Melon Salad with Cantaloupe Vinaigrette

Prosciutto and Melon Salad with Cantaloupe Vinaigrette
Photo by Becky Luigart-Stayner

Ingredients

  • 1 cup (1/2-inch) cubed cantaloupe
  • 8 very thin slices prosciutto (about 4 ounces)
  • 1 medium honeydew melon, peeled, seeded, and cut into 24 slices
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons rice vinegar
  • 4 teaspoons canola oil
  • 12 cups arugula leaves
  • + 13 more ingredients
    • ¼ teaspoon salt
    • 1 medium cantaloupe, peeled, seeded, and cut into 24 slices
    • 1 cup (1/2-inch) cubed cantaloupe
    • 1 medium honeydew melon, peeled, seeded, and cut into 24 slices
    • 4 teaspoons canola oil
    • 12 cups arugula leaves
    • ¼ teaspoon salt
    • 1 medium cantaloupe, peeled, seeded, and cut into 24 slices
    • ½ teaspoon freshly ground black pepper
    • 1 teaspoon sugar
    • 2 tablespoons rice vinegar
    • 8 very thin slices prosciutto (about 4 ounces)
    • 1 teaspoon sugar

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.

View full recipe at My Recipes

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