Cantaloupe, Prosciutto and Arugula Salad
Cantaloupe, Prosciutto and Arugula Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 206
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 12
- Protein
- 6
- Cholesterol
- 9
- Sodium
- 515
- Total: 20 min
- Prep: 20 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 206
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 12
- Protein
- 6
- Cholesterol
- 9
- Sodium
- 515
- Total: 20 min
- Prep: 20 min
Ingredients
8-ounces fresh arugula, rinsed and spun dry
1/4 cup olive oil, or as needed
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 cantaloupe, halved, seeded, peeled, and cut into thin wedges
6 to 8 thin slices prosciutto, torn into bite-size pieces
Directions
- In a medium bowl toss the arugula with 2 tablespoons of the olive oil, salt, and pepper. Taste and adjust the seasoning, adding more olive oil as needed to lightly coat the arugula.
- Arrange the cantaloupe wedges on a large serving plate, top with the prosciutto and then the dressed arugula salad.
- Serve immediately.
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