Cantaloupe, Prosciutto and Arugula Salad Recipe

Name: Cantaloupe, Prosciutto and Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup champagne vinegar (or white wine vinegar); 1 tablespoon minced shallot; ½ teaspoon minced garlic; ½ teaspoon Dijon mustard; ½ teaspoon salt (plus more to taste); ¼ teaspoon fresh ground black pepper (plus more to taste); ½ cup vegetable oil; ¼ tablespoon minced basil (Any herbs may be used that total 1 Tablespoon together); ¼ tablespoon minced chives; ¼ tablespoon minced parsley; ¼ tablespoon minced dill; 8 ounces fresh arugula (rinsed and spun dry); ½ cup thinly sliced red onion; 1 medium cantaloupe, halved, seeded, peeled and cut into thin wedges; 8 thin slices prosciutto, torn into bite-size pieces

Servings: persons

¼ cup champagne vinegar (or white wine vinegar)
1 tablespoon minced shallot
½ teaspoon minced garlic
½ teaspoon Dijon mustard
½ teaspoon salt (plus more to taste)
¼ teaspoon fresh ground black pepper (plus more to taste)
½ cup vegetable oil
¼ tablespoon minced basil (Any herbs may be used that total 1 Tablespoon together)
¼ tablespoon minced chives
¼ tablespoon minced parsley
¼ tablespoon minced dill
8 ounces fresh arugula (rinsed and spun dry)
½ cup thinly sliced red onion
1 medium cantaloupe, halved, seeded, peeled and cut into thin wedges
8 thin slices prosciutto, torn into bite-size pieces

1
In a mixing bowl, combine the vinegar, shallot, garlic, mustard, salt and pepper and whisk to combine.
2
While continuously whisking, add the oil in a slow, steady stream until completely incorporated.
3
Whisk in the herbs and set aside while you prepare the salad.
4
In a large bowl combine the arugula and red onion.
5
Drizzle in 1/4 cup of the vinaigrette to taste, if desired, and season lightly with salt and pepper.
6
Toss gently to combine.
7
Arrange the cantaloupe wedges on a large serving plate and top with the arugula salad and prosciutto.
8
Serve immediately.
9
NOTE: Any unused vinaigrette can be stored in a non-reactive, airtight container in the refrigerator for up to 2 days.

282

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ¼ cup champagne vinegar (or white wine vinegar), 1 tablespoon minced shallot, ½ teaspoon minced garlic, ½ teaspoon Dijon mustard, and more.

Yes, Cantaloupe, Prosciutto and Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cantaloupe, Prosciutto and Arugula Salad

How did you like this recipe?

Frequently Asked Questions