Prosciutto and Melon Salad with Cantaloupe Vinaigrette

A fresh interpretation of the classic Italian antipasto of melon and prosciutto, this recipe adds arugula to the mix. Ripe cubed cantaloupe ensures a smooth dressing. Prepare vinaigrette a day in advance, and refrigerate.

Yield: 8 servings

Ingredients

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

Preparation

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.

Nutritional Information

Calories:

110

Fat:

4.1g (sat 0.7g,mono 2g,poly 1.1g)

Protein:

5g

Carbohydrate:

15.2g

Fiber:

1.1g

Cholesterol:

8mg

Iron:

1mg

Sodium:

321mg

Calcium:

61mg