Prosciutto & Melon Arugula Salad with Fresh Basil Vinaigrette
Recipe - Frankston #713
Prosciutto & Melon Arugula Salad with Fresh Basil Vinaigrette
0
Servings4
0Calories626
Ingredients
BASIL VINAIGRETTE: 1/4 cup fresh basil, chopped
1/4 cup white wine vinegar
1 tsp Dijon mustard
1/2 tsp McCormick® Garlic Powder
1/4 tsp salt
1/4 tsp black pepper
3/4 cup extra virgin olive oil
SALAD: 1 CantaGold™ Cantaloupe
1 personal-sized watermelon
1 honeydew melon
2 cups arugula leaves
1 cup fresh mozzarella pearls
12 slices prosciutto (paper-thin)
freshly ground black pepper, to taste
Directions
- Process the first 6 vinaigrette ingredients in a blender until smooth. With blender running, gradually add oil. Process until smooth.
- Cut each melon in half. Remove and discard seeds. Scoop out flesh with a sharp (1-inch) melon baller. Place arugula, mozzarella and melon balls in a large bowl. Drizzle with 1/3 cup basil vinaigrette; toss to coat. Top salad with prosciutto slices. Season with pepper. Serve salad with additional dressing.
Nutritional Information
Calories: 626, Fat: 46 g (11 g Saturated Fat), Cholesterol: 55 mg, Sodium: 985 mg, Carbohydrates: 33 g, Fiber: 3 g, Protein: 20 g.
Prep Time
Cook Time
Servings
Calories
Shop Ingredients
Makes 4 servings
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Brookshire's Dijon Mustard - 12 Each
$3.19$0.27 each
McCormick Garlic Powder - 3.12 Ounce
$4.69 was $5.49$1.50/oz
Brookshire's Iodized Salt - 26 Ounce
$0.99$0.04/oz
Brookshire's Black Pepper, Ground - 3.1 Ounce
$3.59 was $3.99$1.16/oz
Brookshire's Extra Virgin Olive Oil - 8.5 Fluid ounce
$6.99$0.82/fl oz
Not Available
Not Available
Not Available
Not Available
Not Available
Not Available
Brookshire's Black Pepper, Ground - 3.1 Ounce
$3.59 was $3.99$1.16/oz
Nutritional Information
Calories: 626, Fat: 46 g (11 g Saturated Fat), Cholesterol: 55 mg, Sodium: 985 mg, Carbohydrates: 33 g, Fiber: 3 g, Protein: 20 g.
Directions
- Process the first 6 vinaigrette ingredients in a blender until smooth. With blender running, gradually add oil. Process until smooth.
- Cut each melon in half. Remove and discard seeds. Scoop out flesh with a sharp (1-inch) melon baller. Place arugula, mozzarella and melon balls in a large bowl. Drizzle with 1/3 cup basil vinaigrette; toss to coat. Top salad with prosciutto slices. Season with pepper. Serve salad with additional dressing.