PROSCIUTTO SALAD RECIPES

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HONEYDEW & PROSCIUTTO SALAD RECIPE: HOW TO MAKE IT



Honeydew & Prosciutto Salad Recipe: How to Make It image

For parties, I turn melon and prosciutto into an easy salad with a honey mustard dressing. To add zip, stir in fresh basil and mint. —Julie Merriman, Seattle, Washington

Provided by Taste of Home

Categories     Lunch    Side Dishes

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 12 servings.

Number Of Ingredients 16

1/3 cup olive oil
1/2 teaspoon grated lime zest
2 tablespoons lime juice
2 tablespoons white wine vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
3/4 cup fresh cilantro leaves
SALAD:
8 cups fresh arugula or baby spinach (about 5 ounces)
1/2 medium red onion, thinly sliced
1/4 cup thinly sliced fresh mint leaves
1/4 cup thinly sliced fresh basil leaves
8 cups diced honeydew melon
1 package (8 ounces) fresh mozzarella cheese pearls
1/4 pound thinly sliced prosciutto, cut into wide strips

Steps:

  • Place the first 8 ingredients in a blender; cover and process until smooth. Place arugula, onion and herbs in a large bowl. Drizzle with 1/3 cup vinaigrette and toss lightly to coat. In large serving bowl layer with a quarter of the arugula mixture, honeydew, mozzarella cheese and prosciutto. Repeat layers 3 times. Serve with remaining vinaigrette.

Nutrition Facts : Calories 186 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 294mg sodium, CarbohydrateContent 15g carbohydrate (13g sugars, FiberContent 1g fiber), ProteinContent 7g protein. Diabetic Exchanges 1 fruit

HONEYDEW & PROSCIUTTO SALAD RECIPE: HOW TO MAKE IT



Honeydew & Prosciutto Salad Recipe: How to Make It image

For parties, I turn melon and prosciutto into an easy salad with a honey mustard dressing. To add zip, stir in fresh basil and mint. —Julie Merriman, Seattle, Washington

Provided by Taste of Home

Categories     Lunch    Side Dishes

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 12 servings.

Number Of Ingredients 16

1/3 cup olive oil
1/2 teaspoon grated lime zest
2 tablespoons lime juice
2 tablespoons white wine vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
3/4 cup fresh cilantro leaves
SALAD:
8 cups fresh arugula or baby spinach (about 5 ounces)
1/2 medium red onion, thinly sliced
1/4 cup thinly sliced fresh mint leaves
1/4 cup thinly sliced fresh basil leaves
8 cups diced honeydew melon
1 package (8 ounces) fresh mozzarella cheese pearls
1/4 pound thinly sliced prosciutto, cut into wide strips

Steps:

  • Place the first 8 ingredients in a blender; cover and process until smooth. Place arugula, onion and herbs in a large bowl. Drizzle with 1/3 cup vinaigrette and toss lightly to coat. In large serving bowl layer with a quarter of the arugula mixture, honeydew, mozzarella cheese and prosciutto. Repeat layers 3 times. Serve with remaining vinaigrette.

Nutrition Facts : Calories 186 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 294mg sodium, CarbohydrateContent 15g carbohydrate (13g sugars, FiberContent 1g fiber), ProteinContent 7g protein. Diabetic Exchanges 1 fruit

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