Arugula, Prosciutto, and Cantaloupe Salad

Name: Arugula, Prosciutto, and Cantaloupe Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings arugula; 8 servings balsamic vinegar; 8 servings cantaloupe; 8 servings extra virgin olive oil; 8 servings prosciutto; 8 servings Salt

You can never have too many side dish recipes, so give Arugula, Prosciutto, and Cantaloupe Salad a try. Watching your figure? This gluten free, dairy free, and primal recipe has 219 calories, 2g of protein, and 17g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have arugula, prosciutto, extra virgin olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 15 minutes.

Instructions

Put the vinegar in a small bowl. Gradually whisk in the oil. Season with salt and pepper to taste. (The dressing can be made 1 day ahead, covered, and stored at room temperature.)

Ingredients you will need

Salt And Pepper

Vinegar

Cooking Oil

Equipment you will use

Whisk

Bowl

Cut the cantaloupe in half, and save one half for another use. Peel the cantaloupe and scoop out the seeds.

Ingredients you will need

Cantaloupe

Seeds

Cut into 1/8-inch-thick slices, then cut each slice crosswise into thirds. Refrigerate until ready to serve.

Toss the arugula and vinaigrette in a large serving bowl.

Ingredients you will need

Vinaigrette

Arugula

Equipment you will use

Bowl

Add the cantaloupe and toss lightly.

Ingredients you will need

Cantaloupe

Cut the prosciutto (including the fat) into 1/4-inch-wide strips. Scatter over the top of the salad and toss again. Season with pepper and serve immediately.

Ingredients you will need

Prosciutto