Best summer salads: Summer Melon with Fig and Prosciutto
|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|
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.
Source : health.com
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