Honeydew & Prosciutto Salad Recipe

Honeydew & Prosciutto Salad Recipe
Honeydew & Prosciutto Salad Recipe photo by Taste of Home
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Honeydew & Prosciutto Salad Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/3 cup olive oil
  • 1/2 teaspoon grated lime peel
  • 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

Directions

Place the first eight 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. Top with honeydew, mozzarella cheese and prosciutto. Serve with remaining vinaigrette. Yield: 12 servings.
Originally published as Honeydew Prosciutto Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p209

  • 1/3 cup olive oil
  • 1/2 teaspoon grated lime peel
  • 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
  1. Place the first eight 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. Top with honeydew, mozzarella cheese and prosciutto. Serve with remaining vinaigrette. Yield: 12 servings.
Originally published as Honeydew Prosciutto Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p209

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