Recipes

Recipe: EASTER WEEK: PROSCIUTTO AND MELON SALAD WITH CANTALOUPE VINAIGRETTE

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.

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 oz.)

1/2 teaspoon freshly ground black pepper

DIRECTIONS

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.

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