Shaved Cantaloupe and Prosciutto Salad

Shaved Cantaloupe and Prosciutto Salad
Photo: Thomas J. Story; Styling: Dan Becker
Yields Serves 8 Total Time 30 mins

Ingredients

 4 slices (1 oz.) thinly sliced prosciutto
 1 ripe cantaloupe, halved, seeded, and rind cut off
 8 to 10 large mint leaves, sliced thinly
 2 tablespoons extra-virgin olive oil
Nutrition Facts

Servings 0

Amount Per Serving
Calories 62Calories from Fat 56
% Daily Value *
Total Fat 4g7%
Saturated Fat 0.7g4%
Cholesterol 1.9mg1%
Sodium 108mg5%
Total Carbohydrate 5.8g2%
Dietary Fiber 0.7g3%
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Heat oven to 350°. Set a rack over a rimmed baking sheet. Lay prosciutto on rack and bake until crisp, 8 to 10 minutes. Let cool, then break into shards and chips.

Step 2
2

Shave off ribbons of cantaloupe onto a large serving platter, using a vegetable peeler, mandoline, or very sharp knife. Sprinkle prosciutto and mint over melon shavings. Drizzle oil over salad.

Step 3
3

Note: Nutritional analysis is per 3/4-cup serving.

Ingredients

 4 slices (1 oz.) thinly sliced prosciutto
 1 ripe cantaloupe, halved, seeded, and rind cut off
 8 to 10 large mint leaves, sliced thinly
 2 tablespoons extra-virgin olive oil

Directions

Step 1
1

Heat oven to 350°. Set a rack over a rimmed baking sheet. Lay prosciutto on rack and bake until crisp, 8 to 10 minutes. Let cool, then break into shards and chips.

Step 2
2

Shave off ribbons of cantaloupe onto a large serving platter, using a vegetable peeler, mandoline, or very sharp knife. Sprinkle prosciutto and mint over melon shavings. Drizzle oil over salad.

Step 3
3

Note: Nutritional analysis is per 3/4-cup serving.

Shaved Cantaloupe and Prosciutto Salad
IngredientsDirections

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