Escarole Salad with Melons and Crispy Prosciutto

Name: Escarole Salad with Melons and Crispy Prosciutto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps sliced almonds, toasted; 2 Tbsps balsamic vinegar; 0 teaspoons freshly ground black pepper; 473 milliliters cubed peeled cantaloupe; 567 grams 12 cups torn escarole (about; 2 teaspoons extra virgin olive oil; 473 milliliters cubed peeled honeydew melon; 43 grams thin slices prosciutto (about , coarsely chopped; 113 grams cups torn radicchio (about; 1 Tbsp red wine vinegar; 0 teaspoons salt; 3 Tbsps minced shallots

Escarole Salad with Melons and Crispy Prosciutto is a gluten free, dairy free, and primal recipe with 6 servings. This recipe covers 18% of your daily requirements of vitamins and minerals. This side dish has 125 calories, 4g of protein, and 6g of fat per serving. If you have torn radicchio, honeydew melon, cantaloupe, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.