The big Easter meal will be served on Sunday, so this week, we'll offer some recipe ideas for making it special. This one is a delicious sweet and savory side dish offered by Cooking Light magazine.
1 cup (1/2-inch) cubed cantaloupe
2 tablespoons rice vinegar
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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 oz.)
1/2 teaspoon freshly ground black pepper
Combine first 5 ingredients in a food processor; process until smooth.
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.