Menu
Honeydew Salad with Lime Dressing Honeydew Salad with Lime Dressing
Honey Fruit Salad Honey Fruit Salad
Strawberry, Cucumber & Honeydew Salad Strawberry, Cucumber & Honeydew Salad
Honey-Lime Berry Salad Honey-Lime Berry Salad
Salad with Honey-Mustard Dressing Salad with Honey-Mustard Dressing
Honey-Yogurt Berry Salad Honey-Yogurt Berry Salad
Honey-Dijon Chicken Salad Honey-Dijon Chicken Salad
Honey Pecan & Goat Cheese Salad Honey Pecan & Goat Cheese Salad
Lime-Honey Fruit Salad Lime-Honey Fruit Salad
Honey-Melon Salad with Basil Honey-Melon Salad with Basil
Apple-Pecan Salad with Honey Vinaigrette Apple-Pecan Salad with Honey Vinaigrette
Honey-Mustard Brussels Sprouts Salad Honey-Mustard Brussels Sprouts Salad
Honey Poppy Seed Fruit Salad Honey Poppy Seed Fruit Salad
Honey-Pecan Kiwi Salad Honey-Pecan Kiwi Salad
Spinach Salad with Honey-Bacon Dressing Spinach Salad with Honey-Bacon Dressing
Honey-Mustard Pork Scallopini Honey-Mustard Pork Scallopini
Fresh Fruit Salad with Honey-Orange Dressing Fresh Fruit Salad with Honey-Orange Dressing
Honey Lemon Schnitzel Honey Lemon Schnitzel
Honey-Dijon Potato Salad Honey-Dijon Potato Salad
Honey-Mustard Potato Salad Honey-Mustard Potato Salad

Honeydew & Prosciutto Salad

3 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

12 servings

Updated: Sep. 13, 2023
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
Honeydew & Prosciutto Salad
Honeydew & Prosciutto Salad Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 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

Directions

  1. 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

1 serving: 186 calories, 12g fat (4g saturated fat), 23mg cholesterol, 294mg sodium, 15g carbohydrate (13g sugars, 1g fiber), 7g protein. Diabetic Exchanges: 1 fruit, 1 vegetable, 1 medium-fat meat, 1 fat.