Melon and Prosciutto Salad Recipe

Name: Melon and Prosciutto Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 small cantaloupe; 1 small honeydew; 1 bunch red leaf lettuce; 10 slices prosciutto; sliced kiwi or sliced strawberry; 2 teaspoons honey; 1 teaspoon Dijon mustard; ¼ cup freshly squeezed lime juice; salt and pepper; ½ cup olive oil

Servings: persons

12 small cantaloupe
1 small honeydew
1 bunch red leaf lettuce
10 slices prosciutto
sliced kiwi or sliced strawberry
2 teaspoons honey
1 teaspoon Dijon mustard
¼ cup freshly squeezed lime juice
salt and pepper
½ cup olive oil

1
Halve the melons and remove the seeds.
2
Using a melon baller remove all of the flesh.
3
Otherwise peel the melon and cut the flesh into 1-inch chunks.
4
Clean and tear the lettuce and place it on individual plates or a large serving dish.
5
Place the melon on the lettuce decoratively.
6
Slice the prosciutto into thin strips.
7
Spread evenly among the plates.
8
Mix the dressing ingredients and drizzle over the salad.
9
Garnish with kiwi or strawberry slices.

327

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.

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

You need 10 ingredients. The key ingredients include: 12 small cantaloupe, 1 small honeydew, 1 bunch red leaf lettuce, 10 slices prosciutto, and more.

Yes, Melon and Prosciutto 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.

Melon and Prosciutto Salad

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