Prosciutto & Melon Arugula Salad with Fresh Basil Vinaigrette
Recipe - Welcome
Prosciutto & Melon Arugula Salad with Fresh Basil Vinaigrette
0
Servings4
0Calories626
Ingredients
BASIL VINAIGRETTE: 1/4 cup fresh basil, chopped
1/4 cup white wine vinegar
1 tsp Dijon mustard
1/2 tsp McCormick® Garlic Powder
1/4 tsp salt
1/4 tsp black pepper
3/4 cup extra virgin olive oil
SALAD: 1 CantaGoldâ„¢ Cantaloupe
1 personal-sized watermelon
1 honeydew melon
2 cups arugula leaves
1 cup fresh mozzarella pearls
12 slices prosciutto (paper-thin)
freshly ground black pepper, to taste
Directions
- Process the first 6 vinaigrette ingredients in a blender until smooth. With blender running, gradually add oil. Process until smooth.
- Cut each melon in half. Remove and discard seeds. Scoop out flesh with a sharp (1-inch) melon baller. Place arugula, mozzarella and melon balls in a large bowl. Drizzle with 1/3 cup basil vinaigrette; toss to coat. Top salad with prosciutto slices. Season with pepper. Serve salad with additional dressing.
Nutritional Information
Calories: 626, Fat: 46 g (11 g Saturated Fat), Cholesterol: 55 mg, Sodium: 985 mg, Carbohydrates: 33 g, Fiber: 3 g, Protein: 20 g.
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings
626
Calories
Directions
- Process the first 6 vinaigrette ingredients in a blender until smooth. With blender running, gradually add oil. Process until smooth.
- Cut each melon in half. Remove and discard seeds. Scoop out flesh with a sharp (1-inch) melon baller. Place arugula, mozzarella and melon balls in a large bowl. Drizzle with 1/3 cup basil vinaigrette; toss to coat. Top salad with prosciutto slices. Season with pepper. Serve salad with additional dressing.
