Melon Prosciutto Salad
Prep time:
Total time:
Serves: 8
This colorful salad recipe from Red Gold would be a fine addition to an Italian meal. Parmigiano-Reggiano provides a nutty contrast to the sweet melons.Melon Prosciutto Salad
Ingredients
- ½ MEDIUM HONEYDEW MELON, CUBED
- 1 MEDIUM CANTALOUPE, CUBED
- 1 (28 OUNCE) CAN RED GOLD® PETITE DICED TOMATOES, RINSED AND DRAINED OR 1 (28 OUNCE) CAN RED GOLD® DICED TOMATOES, RINSED AND DRAINED
- 2 TABLESPOONS CHOPPED FRESH MINT
- 1 TEASPOON FRESH LEMON JUICE
- SALT AND BLACK PEPPER TO TASTE
- 1 CUP SHREDDED LETTUCE
- 2 OUNCES THINLY SLICED PROSCIUTTO, COOKED AND CUT INTO STRIPS
- ½ CUP SHREDDED PARMIGIANO-REGGIANO CHEESE
Instructions
- IN A LARGE MIXING BOWL COMBINE THE FIRST 7 INGREDIENTS, TOSSING GENTLY TO COMBINE. ARRANGE THE MELON MIXTURE ON A SERVING PLATTER. PLACE PROSCIUTTO EVENLY OVER MELON MIXTURE AND SPRINKLE WITH CHEESE.
- GARNISH WITH CRACKED BLACK PEPPER AND FRESH MINT SPRIGS, IF DESIRED.
- SUGGESTION: COOK PROSCIUTTO, BETWEEN PAPER TOWELS, IN MICROWAVE FOR 2 TO 3 MINUTES OR UNTIL LIGHTLY CRISP.
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