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!
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Appetizer
Cuisine: Italian
Servings: 4 people
Calories: 141kcal
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
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.
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.
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