Best summer salads: Summer Melon with Fig and Prosciutto
Prep Time:
Yield: Makes 8 servings (serving size: about 2 cups)
Nutritional Information
Calories per serving:
212
Fat per serving:
7g
Saturated fat per serving:
3g
Monounsaturated fat per serving:
1g
Polyunsaturated fat per serving:
1g
Protein per serving:
8g
Carbohydrates per serving:
34g
Fiber per serving:
4g
Cholesterol per serving:
14mg
Iron per serving:
1mg
Sodium per serving:
461mg
Calcium per serving:
127mg
Ingredients
1 Sharlyn melon, peeled, seeded, and cut into medium cubes (about 4 cups)*
1 honeydew melon, peeled, seeded, and cut into medium cubes (about 4 cups)
1 cantaloupe, peeled, seeded, and cut into medium cubes (about 4 cups)
3 ounces prosciutto di Parma, julienned
1 bunch basil
8 fresh dark-skinned figs, trimmed and quartered
1/4 pound arugula
1 tablespoon extra-virgin olive oil
1 (4-ounce) block ricotta salata, shaved, for garnish
1 tablespoon crushed red pepper, for garnish
Preparation
1. For each serving, place 1/2 cup of each melon in the center of the plate; place about 1/3 ounce prosciutto on top of the melon, followed by a few basil leaves, 4 fig quarters, and a few arugula leaves. Drizzle each serving with a little olive oil, and garnish with the shaved ricotta salata and a dash of crushed red pepper.
*Note: If you can’t find Sharlyn melon, use extra honeydew or cantaloupe.
