Prosciutto Melon Supper Salad
- Minutes to Prepare:
- Number of Servings: 1
Ingredients
1/4 cantaloupe, cut into bite-sized chunks1/4 honeydew melon, cut into bite-sized chunks1 oz. proscuitto3 cups arugula, washed and dried1/2 tbsp rice wine vinegar1 tsp canola oilsaltpepper
Makes a meal for one person.
Place arugula on a dinner plate. Set aside 1/4 cup of cantaloupe chunks. Sprinkle remaining cantaloupe and honeydew melon over the arugula. Top with proscuitto.
In a blender, combine the reserved 1/4 cup cantaloupe, the rice wine vinegar, canola oil and a dash of salt and pepper. Blend until smooth. Drizzle over the salad.
Number of Servings: 1
Recipe submitted by SparkPeople user PENUMBRA.
Place arugula on a dinner plate. Set aside 1/4 cup of cantaloupe chunks. Sprinkle remaining cantaloupe and honeydew melon over the arugula. Top with proscuitto.
In a blender, combine the reserved 1/4 cup cantaloupe, the rice wine vinegar, canola oil and a dash of salt and pepper. Blend until smooth. Drizzle over the salad.
Number of Servings: 1
Recipe submitted by SparkPeople user PENUMBRA.
Nutritional Info Amount Per Serving
- Calories: 312.3
- Total Fat: 10.9 g
- Cholesterol: 20.0 mg
- Sodium: 822.2 mg
- Total Carbs: 49.7 g
- Dietary Fiber: 5.1 g
- Protein: 10.6 g
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