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.
Source : health.com
