Shaved Cantaloupe and Prosciutto Salad
Photo: Thomas J. Story; Styling: Dan Becker
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
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.
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.
Note: Nutritional analysis is per 3/4-cup serving.
- 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.