Prosciutto and Melon Salad with Cantaloupe Vinaigrette recipes

Prosciutto and Melon Salad with Cantaloupe Vinaigrette recipes
10 Ingredients
  • 1 cup (1/2-inch) cubed cantaloupe
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 4 teaspoons canola oil
  • 1/8 teaspoon salt
  • 12 cups arugula leaves
  • 1 medium honeydew melon, peeled, seeded, and cut into 24 slices
  • 1 medium cantaloupe, peeled, seeded, and cut into 24 slices
  • 8 very thin slices prosciutto (about 4 ounces)
  • 1/2 teaspoon freshly ground black pepper
Nutrition
146
7% daily value
8 servings
                                       
                                            dairy-​free, gluten-​free
     

Fat

6% 4

Saturated

3% 1

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 1

Carbs

8% 24

Carbs (net)

- 21

Fiber

10% 3

Sugars

- 21

Sugars, added

- 1

Protein

13% 6

Cholesterol

3% 10

Sodium

20% 470

Calcium

7% 68

Magnesium

11% 45

Potassium

23% 793

Iron

6% 1

Zinc

6% 1

Phosphorus

13% 92

Vitamin A

22% 195

Vitamin C

111% 67

Thiamin (B1)

13% 0

Riboflavin (B2)

6% 0

Niacin (B3)

10% 2

Vitamin B6

14% 0

Folate equivalent (total)

20% 79

Folate (food)

- 79

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

3% 1

Vitamin K

52% 41
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