Best 3 Cantaloupe Prosciutto And Arugula Salad Recipes
Indulge in a symphony of flavors with our Cantaloupe Prosciutto and Arugula Salad, a dish that elevates the art of culinary simplicity. This refreshing and vibrant salad combines the sweetness of ripe cantaloupe, the salty savoriness of prosciutto, the peppery bite of arugula, and the nutty richness of toasted pine nuts. Dressed with a tangy lemon-honey vinaigrette, this salad is a perfect balance of sweet, salty, and tangy flavors. For a delightful vegetarian option, try our Cantaloupe, Arugula, and Goat Cheese Salad, where creamy goat cheese replaces the prosciutto, creating a harmonious blend of textures and flavors. If you're looking for a low-carb alternative, our Keto Cantaloupe and Prosciutto Salad offers a satisfying option with a zesty lime-cilantro vinaigrette. And for a delightful twist on a classic, our Cantaloupe, Prosciutto, and Burrata Salad features a luscious and creamy burrata cheese, adding an extra layer of indulgence to this already delightful dish.
Here are our top 3 tried and tested recipes!
CANTALOUPE, PROSCIUTTO, AND ARUGULA SALAD
This salad should be attempted only when melons are in season -- it's a great addition to an alfresco dinner in the heat of summer. Don't skimp out on the prosciutto -- it's what makes this dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 12
Steps:
- In a mixing bowl, combine vinegar, shallot, garlic, mustard, salt, and pepper and whisk to combine. While continuously whisking, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs, and set aside while you prepare the salad.
- In a large bowl, combine the arugula and red onion. Drizzle in 1/4 cup of the vinaigrette and toss to combine. Add more vinaigrette to taste, if desired, and season lightly with salt and pepper. Toss gently to combine.
- Arrange the cantaloupe wedges on a large serving plate, top with the arugula salad and the prosciutto. Serve immediately.
HONEYDEW & PROSCIUTTO SALAD
For parties, I turn melon and prosciutto into an easy salad with a honey mustard dressing. To add zip, stir in fresh basil and mint. -Julie Merriman, Seattle, Washington
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Place the first 8 ingredients in a blender; cover and process until smooth. Place arugula, onion and herbs in a large bowl. Drizzle with 1/3 cup vinaigrette and toss lightly to coat. In large serving bowl layer with a quarter of the arugula mixture, honeydew, mozzarella cheese and prosciutto. Repeat layers 3 times. Serve with remaining vinaigrette.
Nutrition Facts : Calories 186 calories, Fat 12g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 294mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
CANTALOUPE, PROSCIUTTO AND ARUGULA SALAD
A fantastic recipe from Emeril Lagasse 20 - 40 - 60 Fresh Food Fast -- we eat it often during the summer!
Provided by Pianolady
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a mixing bowl, combine the vinegar, shallot, garlic, mustard, salt and pepper and whisk to combine.
- While continuously whisking, add the oil in a slow, steady stream until completely incorporated.
- Whisk in the herbs and set aside while you prepare the salad.
- In a large bowl combine the arugula and red onion.
- Drizzle in 1/4 cup of the vinaigrette to taste, if desired, and season lightly with salt and pepper.
- Toss gently to combine.
- Arrange the cantaloupe wedges on a large serving plate and top with the arugula salad and prosciutto.
- Serve immediately.
- NOTE: Any unused vinaigrette can be stored in a non-reactive, airtight container in the refrigerator for up to 2 days.
Nutrition Facts : Calories 313.4, Fat 27.9, SaturatedFat 3.7, Sodium 336.6, Carbohydrate 15.9, Fiber 2.6, Sugar 12.9, Protein 3
Tips:
- Choose a ripe cantaloupe. Look for one that is heavy for its size and has a deep orange color. Avoid cantaloupes with bruises or soft spots.
- Use high-quality prosciutto. Look for prosciutto that is thinly sliced and has a delicate flavor. Avoid prosciutto that is too salty or dry.
- Use fresh arugula. Arugula has a peppery flavor that pairs well with the sweet cantaloupe and salty prosciutto. Avoid arugula that is wilted or bruised.
- Make the vinaigrette dressing ahead of time. This will allow the flavors to meld together. You can store the dressing in the refrigerator for up to 2 weeks.
- Serve the salad immediately. This is a best when served fresh. However, you can store the salad in the refrigerator for up to 2 days.
Conclusion:
This cantaloupe, prosciutto, and arugula salad is a refreshing and flavorful dish that is perfect for a summer lunch or dinner. The sweet cantaloupe, salty prosciutto, and peppery arugula are a perfect combination. The vinaigrette dressing adds a tangy and acidic flavor that brightens up the salad. This salad is sure to be a hit at your next party or gathering.
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