Melon & Prosciutto Salad
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Servings: 2
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Meal Tags: Dinner, Lunch, Salad
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Dietary Tags: Egg-free, Gluten-free, Nut-free
Ingredients
- 5 cups arugula
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- 6 prosciutto slices
- 1/2 cup cantaloupe, scooped into balls
- 1/2 cup honeydew melon, scooped into balls
- 1/2 cup baby bocconcini cheese
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh mint
- Salt and pepper to taste
Preparation
In a large bowl, toss the arugula with the olive oil, white wine vinegar, salt, and pepper. Transfer it into a serving dish.
Top the arugula with the prosciutto, cantaloupe, honeydew, and bocconcini cheese.
Serve immediately topped with the basil and mint leavels.