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    Home » Appetizers

    Melon and Crispy Prosciutto Salad

    Published: Jul 4, 2016 · Modified: Jul 22, 2020 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    I love this Melon and Crispy Prosciutto Salad. It is a bit different than many with the salty prosciutto standing in  for the North American bacon fix.  

    Melon and Crispy Prosciutto Salad in a bowl.

    We add crispy bacon to our salads so why not go a bit Euro with crispy prosciutto?

    The dressing is also flavourful. I use the dressing on all kinds of green salads.

    This is one of the first recipes I published because it is one of my favourite recipes. You may have been able to tell that because the photo is so bad. I have on my Todo list to reshoot the photos to make it look as appealing as it tastes.

    These flavours lean toward Italian with the prosciutto and melon. The balsamic in the dressing also nods to Italian.

    It may just make it into your rotation once you have tried it.

    What Goes With Melon and Crispy Prosciutto Salad?

    This salad goes with everything - beef, chicken, spaghetti. I served this salad with Veal Shells  with Marsala and Vermouth for an Italian themed lunch.  

    See the wine pairing notes for this meal as well.

    Melon and Crispy Prosciutto Salad in a bowl.

    Melon and Crispy Prosciutto Salad

    Crispy, salty prosciutto stands out against the sweetness of melon in this green salad with a balsamic /red wine dressing. Make a memorable starter with this refreshing salad!
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
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    Course: Appetizer
    Cuisine: Italian
    Prep Time: 20 minutes mins
    Total Time: 20 minutes mins
    Servings: 4 people

    Ingredients

    Salad

    • 4 cups romaine lettuce chopped
    • 4 slices prosciutto
    • 1 cup honeydew melon 1" dice
    • 1 cup canteloupe 1" dice
    • 2 Tbsps whole almonds

    Dressing

    • 2 tablespoon shallots minced
    • 2 tablespoon balsamic vinegar
    • 1 tablespoon red wine vinegar
    • 1 tablespoon olive oil
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper

    Instructions

    • Put almonds in a resealable bag and roughly crush with a rolling pin. Spread almond pieces on a pie plate and roast in 375 degree oven approx 12 minutes. Check often since nuts can burn quickly. See Notes.
    • On a microwaveable plate, spread prosciutto in a single layer. Microwave on high approx 4 minutes. Check after 2 minutes since ovens can vary widely. Allow to cool and crumble into fine bits.
    • Mix melons and lettuce in large bowl.
    • Mix dressing ingredients. Just before serving add almonds to the salad and toss with the dressing.
    • Top with prosciutto bits and serve.

    Notes

    You can use only canteloupe or honeydew melon only but a mixture is most refreshing.
    You can also air fry the nuts for about 8 minutes OR heat them in a dry frying pan over medium heat until they are toasted and fragrant(about 8 minutes).
    If you are concerned about sodium content you can omit the salt in the dressing.
     

    Nutrition

    Calories: 141kcal | Carbohydrates: 18g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 288mg | Potassium: 381mg | Fiber: 3g | Sugar: 12g
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

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    Hi! I am Carolyn - the Wine Lover in the Wine Lover's Kitchen! I absolutely love having friends and family around my table with great food and wine to enjoy. If you want great recipes and wine recommendations you have come to the right place!

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