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Honeydew & Prosciutto Salad

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12 servings

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

  • 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 medium-fat meat, 1 vegetable, 1 fruit, 1 fat.

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