Cantaloupe, Prosciutto, and Cabrales Salad

Cantaloupe, Prosciutto, and Cabrales Salad
9 Ingredients
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons sherry vinegar
  • 3 cups loosely packed arugula
  • 1 (3 1/4-pound) cantaloupe, peeled, seeded, and cut lengthwise into 20 (1/4-inch-thick) wedges
  • 4 (1/2-ounce) slices prosciutto, cut into thin strips
  • 1/2 cup (2 ounces) Cabrales cheese, crumbled
  • 2 tablespoons honey
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
Chronic Conditions
Neutral/Ok
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Consume Less
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Nutrition
267
13% daily value
4 servings
                                       
                                            gluten-​free
     

Fat

24% 16

Saturated

23% 5

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

8% 25

Carbs (net)

- 23

Fiber

8% 2

Sugars

- 24

Sugars, added

- 9

Protein

18% 9

Cholesterol

7% 21

Sodium

29% 697

Calcium

12% 119

Magnesium

9% 37

Potassium

14% 673

Iron

5% 1

Zinc

11% 1

Phosphorus

20% 137

Vitamin A

40% 364

Vitamin C

79% 71

Thiamin (B1)

14% 0

Riboflavin (B2)

11% 0

Niacin (B3)

13% 2

Vitamin B6

18% 0

Folate equivalent (total)

15% 60

Folate (food)

- 60

Folic acid

- 0

Vitamin B12

12% 0

Vitamin D

55% 8

Vitamin E

11% 2

Vitamin K

23% 28

Sugar alcohols

- 0

Water

- 201
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