Melon And Ham With Yogurt Vinaigrette Food

MELON AND PARMA HAM SALAD WITH MINT DRESSING

Steps:

• Pulse the dressing in a blender adding the mint leaves last, leaving them only half blended into the dressing. Put in the fridge until ready to use.
• Assemble the salad any way you like (see above) grilling the parma ham until crisp for a change or if you like it like this (it does add another dimension done like this, but I do like it raw too).
• Pour a little of the dressing over the salad and serve with extra dressing on the side for those who want more. Some nice crusty bread wouldn't go amiss either!

GRILLED MELON AND HAM

Steps:

• Preheat a grill to medium-high heat.
• In a small bowl, toss together the lime juice, honey, cayenne pepper, and melon. Thread the melon chunks on the wooden skewers and wrap each chunk with ham, tucking in the ends so it stays together.
• Put the skewers on the grill and cook until the ham is just crisp, about 5 minutes on each side.
• Remove the skewers from the grill to a serving platter and serve.

CHICKEN & MELON SALAD WITH YOGURT VINAIGRETTE

Steps:

• Arrange cantaloupe slices on lettuce-covered plate; top with chicken.
• Mix yogurt and dressing until blended; drizzle over salad.
• Sprinkle with onions and nuts.

MELON AND HAM STARTERS

Steps:

• Remove rind from cantaloupe and cut into 1 1/2-inch pieces for a total of 24.
• Lay ham slices on work surface. Cut slices lengthwise into thirds.
• Place one melon piece in center of each piece of ham.
• Sprinkle with lime juice, then cayenne, on each piece.
• Wrap ham around melon, securing together with toothpicks or decorative skewers.
• Serve immediately.