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

CANTALOUPE AND MOZZARELLA WITH PROSCIUTTO AND BASIL



Cantaloupe and Mozzarella with Prosciutto and Basil image

Enjoy with crusty bread for a no-cook dinner, or serve this sweet-meets-savory salad as an antipasti platter at a party.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Number Of Ingredients 7

1 cantaloupe, halved and seeded
3/4 pound bocconcini (bite-size fresh mozzarella balls)
2 tablespoons extra-virgin olive oil
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
1/3 pound thinly sliced prosciutto
1/4 cup fresh basil leaves, torn

Steps:

  • With a large melon baller, scoop melon flesh into a large bowl (or cut into bite-size pieces). Add bocconcini, oil, and red-pepper flakes; season with salt and pepper and stir to combine. Arrange prosciutto along edges of a large serving platter. Stir basil into melon mixture, transfer to center of platter, and serve.

Nutrition Facts : Calories 212 g, Fat 8 g, Fiber 3 g, Protein 27 g

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