CANTALOUPE, PROSCIUTTO, AND ARUGULA SALAD
This salad should be attempted only when melons are in season -- it's a great addition to an alfresco dinner in the heat of summer. Don't skimp out on the prosciutto -- it's what makes this dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 12
Steps:
- In a mixing bowl, combine vinegar, shallot, garlic, mustard, salt, and pepper and whisk to combine. While continuously whisking, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs, and set aside while you prepare the salad.
- In a large bowl, combine the arugula and red onion. Drizzle in 1/4 cup of the vinaigrette and toss to combine. Add more vinaigrette to taste, if desired, and season lightly with salt and pepper. Toss gently to combine.
- Arrange the cantaloupe wedges on a large serving plate, top with the arugula salad and the prosciutto. Serve immediately.
ARUGULA PARMESAN PROSCIUTTO SALAD
This very simple arugula Parmesan prosciutto salad is one that I enjoy often. It's the quickest salad to put together because the dressing is made à la minute - right on top of the greens instead of being mixed in a bowl.
Provided by Meredith
Categories Side Dishes Salads
Time 10m
Number Of Ingredients 7
Steps:
- Cut the slices of prosciutto into 2- to 3-inch pieces. Heat a large non-stick skillet over medium-high heat. Place the prosciutto in the hot pan and cook for a few minutes on each side, until crispy (the prosciutto will crisp up even more once it cools). Transfer the prosciutto to a paper towel lined plate.
- Place the arugula in a large bowl. Drizzle with olive oil and the lemon juice and season with salt and freshly ground black pepper. Toss the arugula to coat it with the dressing and add the Parmigiano-Reggiano cheese.
- Top with the crispy prosciutto, or plate on individual serving dishes and then top with the crispy prosciutto.
Nutrition Facts : Calories 214 kcal, Carbohydrate 2 g, Protein 10 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 28 mg, Sodium 570 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PROSCIUTTO & MELON SALAD WITH BALSAMIC VINAIGRETTE
A lovely, summery salad featuring balls of juicy ripe cantaloupe, bits of salty prosciutto, creamy mozzarella and a flavorful (and easy!) homemade balsamic vinaigrette.
Provided by Love and Olive Oil
Time 20m
Yield 6 side servings
Number Of Ingredients 9
Steps:
- To make vinaigrette, whisk together vinegar, mustard, and oregano in a bowl. Slowly drizzle in oil, a little bit at a time, whisking vigorously until dressing is emulsified. After about half of the oil has been incorporated you can drizzle it in faster, but start out very slow at the beginning to create a nice, stable emulsion. Season to taste with salt and pepper.To assemble, rinse and dry greens. Toss with a few tablespoons of dressing until evenly coated. Arrange in serving bowl, then top with melon balls, mozzarella balls and prosciutto. Drizzle with more vinaigrette as desired, and sprinkle with a little flake sea salt and freshly ground black pepper, to taste. Serve immediately.
CANTALOUPE ARUGULA SALAD
The delicate leaves and subtle spiciness of arugula make it an ideal complement to fresh fruit. Here, it lends freshness and crunch to a sweet-and-salty melon salad. From Vegetarian Times.
Provided by Cinnamon Turtle
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Toss together cantaloupe, arugula, oil, and pepper in large bowl. Season with salt, if desired. Divide among bowls, and top each serving with cheese.
CANTALOUPE SALAD WITH PROSCIUTTO
This flavorful melon salad with prosciutto, avocado, and goat cheese makes a perfect light meal or side dish!
Provided by Jovita | Yummy Addiction
Categories Salad
Time 20m
Number Of Ingredients 14
Steps:
- In a small jar with a lid, combine the balsamic vinegar, Dijon mustard, olive oil, and chopped parsley. Cover and shake until mixed well. Taste for seasoning and add salt and pepper as needed.
- Heat a skillet over medium heat. Cook prosciutto in hot skillet until crispy, about 3-5 minutes. Drain on a paper towel.
- Toss the cantaloupe, mixed greens, arugula, red onion, avocado, and pecans together in a large bowl. Break up the crispy prosciutto and scatter over the salad. Add the prepared dressing and toss again. Then top with the crumbled feta. Toss lightly and serve immediately.
Nutrition Facts : Calories 392 kcal, Fat 31.6 g, Cholesterol 24.2 mg, Sodium 514.4 mg, Carbohydrate 17.6 g, Sugar 12 g, Protein 13.3 g, ServingSize 1 serving
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