Melon and Prosciutto Salad
This refreshing summer salad with prosciutto and cantaloupe is inspired by the classic Italian appetizer "Prosciutto e Melone", prosciutto wrapped melon slices. It is prepared in no time and is a great light summer lunch, starter or side salad for a BBQ.
Ingredients
- ½ Cantaloupe (peeled and chopped)
- 170 g prosciutto
- 1 head green leaf lettuce (or other lettuce)
- 100 g arugula and spinach mix (or other greens)
- 1 English cucumber
- 300 g cherry tomatoes (more or less)
- 4 tablespoon olive oil
- 4 tablespoon balsamic vinegar (more or less according to your liking and acidity level)
Instructions
- Take the prosciutto out of the fridge so it can adjust to room temperature.
- Start with removing the stem and the outside leafs of the green leaf lettuce head. Next, chop the remaining inside leafs, give them into a strainer and wash them thoroughly with cold or at maximum lukewarm water. Never wash salad with hot water or the leafs will wilt. Let the leafs drip off for a few minutes
- Remove wilted leafs from the arugula and spinach mix and also wash them using a strainer. Let the leafs drip off before use.
- Cut the cantaloupe in half. Remove the seeds by scraping them out of the centre with a tablespoon. Next cut the melon in slices, cut off the peel and chop the cantaloupe in bite sized pieces. Set the melon aside.
- Wash the cucumber throughly and remove the skin. Slice the peeled cucumber. You can cut the cucumber in half or quarters horizontally before you slice it, if you prefer smaller pieces.
- Wash the tomatoes. If you use cherry tomatoes, simply cut them in half and remove the stem. Should you opt for a larger type of tomato, chop them in bite sized pieces according to your liking.
- Mix the chopped and washed green leaf lettuce with arugula and spinach in a large bowl.
- Add the balsamic vinegar and olive oil, as well as the tomatoes and cucumbers and mix all ingredients well.
- Arrange the dressing coated salad on a large serving plate or on separate plates and add the melon pieces and slices of prosciutto on top. Since the prosciutto is salty, I usually don't add any salt to the salad.
NUTRITION FACTS
Calories: 383kcal (19%) | Carbohydrates: 18g (6%) | Protein: 9g (18%) | Fat: 31g (48%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 28mg (9%) | Sodium: 338mg (15%) | Potassium: 827mg (24%) | Fiber: 3g (13%) | Sugar: 12g (13%) | Vitamin A: 10053IU (201%) | Vitamin C: 57mg (69%) | Calcium: 105mg (11%) | Iron: 2mg (11%)
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