Sweet fruit and salty prosciutto are cradled by an earthy mix of greens. The result is an irresistible summertime salad. For best melon flavor, select ones that are heavy for their size and give off a pleasantly sweet aroma.
DRESSING
2 tablespoons white balsamic vinegar
2 teaspoons finely chopped fresh basil
1/8 teaspoon sea salt or coarse salt
1 tablespoon extra-virgin olive oil or canola oil
SALAD
1 cup cubed cantaloupe (3/4 inch)
1 cup cubed honeydew melon (3/4 inch)
2/3 cup cubed seedless watermelon (3/4 inch)
4 cups packed baby arugula or mixed baby salad greens
3 thin slices prosciutto (about 1 1/2 oz.), cut into thin strips*
3/4 oz. shaved Parmigiano-Reggiano cheese (1/3 cup)**
1/4 teaspoon pepper
1. Whisk vinegar, basil and salt in small bowl. Slowly whisk in oil.
2. Combine cantaloupe, honeydew and watermelon in medium bowl. Just before serving, pour dressing over melon mixture; toss gently to coat.
3. Place arugula on salad plates; top with melon mixture. Arrange prosciutto over melon; sprinkle with cheese and pepper.
4 (1-cup) servings
PER SERVING: 120 calories, 6.5 g total fat (2 g saturated fat), 5 g protein, 11.5 g carbohydrate, 10 mg cholesterol, 260 mg sodium, 1 g fiber
TIPS *Prosciutto is an Italian-style, salt-cured, unsmoked ham. Deli ham or salami can be substituted.
**To shave Parmesan cheese, use a vegetable peeler.