Cantaloupe Salad With Prosciutto Recipes

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CANTALOUPE SALAD WITH PROSCIUTTO



Cantaloupe Salad with Prosciutto image

This flavorful melon salad with prosciutto, avocado, and goat cheese makes a perfect light meal or side dish!

Provided by Jovita | Yummy Addiction

Categories     Salad

Time 20m

Number Of Ingredients 14

3.5 oz. (100g) thinly sliced prosciutto
1 cantaloupe (, peeled, seeded, and sliced)
4 oz. (113g) mixed greens
2 oz. (60g) arugula
1/2 red onion (, thinly sliced)
1 large avocado (, diced)
1/4 cup pecans (, chopped)
1/2 cup goat cheese (, crumbled)
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
1 tablespoon chopped parsley
salt (, to taste)
black pepper (, to taste)

Steps:

  • In a small jar with a lid, combine the balsamic vinegar, Dijon mustard, olive oil, and chopped parsley. Cover and shake until mixed well. Taste for seasoning and add salt and pepper as needed.
  • Heat a skillet over medium heat. Cook prosciutto in hot skillet until crispy, about 3-5 minutes. Drain on a paper towel.
  • Toss the cantaloupe, mixed greens, arugula, red onion, avocado, and pecans together in a large bowl. Break up the crispy prosciutto and scatter over the salad. Add the prepared dressing and toss again. Then top with the crumbled feta. Toss lightly and serve immediately.

Nutrition Facts : Calories 392 kcal, Fat 31.6 g, Cholesterol 24.2 mg, Sodium 514.4 mg, Carbohydrate 17.6 g, Sugar 12 g, Protein 13.3 g, ServingSize 1 serving

HONEYDEW, CANTALOUPE AND PROSCIUTTO SALAD



Honeydew, Cantaloupe and Prosciutto Salad image

Provided by Jennifer Iserloh

Categories     Salad     Appetizer     Fourth of July     Backyard BBQ     Dinner     Lunch     Melon     Cantaloupe     Honeydew     Summer     Shower     Healthy     Prosciutto     Self     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

Vegetable oil cooking spray
2 slices prosciutto, fat trimmed from edges
1 tablespoon 2 percent plain Greek yogurt
1 tablespoon reduced-fat mayonnaise
2 teaspoons honey
Zest and juice of 1 lemon
1/4 teaspoon freshly ground black pepper
1/2 ripe honeydew melon, cut into thin strips (with a peeler) or scooped into balls
1/2 ripe cantaloupe, cut into thin strips (with a peeler) or scooped into balls
1/4 cup fresh basil, torn or thinly sliced

Steps:

  • Heat oven to 400°F. Coat a baking sheet with cooking spray. Place prosciutto slices 4 inches apart on baking sheet; cook until crisp, 8 to 10 minutes. Transfer to a plate lined with a paper towel. Whisk yogurt, mayonnaise, honey, zest, juice and pepper in a bowl until smooth. Add honeydew and cantaloupe; toss to combine; divide among 4 bowls. Crumble prosciutto; sprinkle it and basil over salad. Serve immediately.

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