Best 5 Cantaloupe Prosciutto And Arugula Salad Recipes
Cantaloupe prosciutto and arugula salad is a refreshing and delicious summer salad that is perfect for any occasion. The sweetness of the cantaloupe pairs perfectly with the salty prosciutto and the peppery arugula, while the balsamic vinaigrette adds a touch of acidity and brightness. This salad is also incredibly easy to make, making it a great option for busy weeknights or casual gatherings. Whether you're looking for a light and healthy lunch or a flavorful side dish, this cantaloupe prosciutto and arugula salad is sure to please.
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CANTALOUPE, PROSCIUTTO, AND ARUGULA SALAD
This salad should be attempted only when melons are in season -- it's a great addition to an alfresco dinner in the heat of summer. Don't skimp out on the prosciutto -- it's what makes this dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 12
Steps:
- In a mixing bowl, combine vinegar, shallot, garlic, mustard, salt, and pepper and whisk to combine. While continuously whisking, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs, and set aside while you prepare the salad.
- In a large bowl, combine the arugula and red onion. Drizzle in 1/4 cup of the vinaigrette and toss to combine. Add more vinaigrette to taste, if desired, and season lightly with salt and pepper. Toss gently to combine.
- Arrange the cantaloupe wedges on a large serving plate, top with the arugula salad and the prosciutto. Serve immediately.
CANTALOUPE WITH SALAMI SALAD
A tasty refreshing summer salad that is easy to make and so delicious.
Provided by Chris Patti
Categories Salad
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Arrange cantaloupe, salami, and Parmesan cheese on a platter. Sprinkle arugula over cantaloupe mixture; season with salt and pepper. Drizzle olive oil and lime juice over salad.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 8.1 g, Cholesterol 40.8 mg, Fat 19.5 g, Fiber 0.6 g, Protein 12.7 g, SaturatedFat 6.4 g, Sodium 798.6 mg, Sugar 5.4 g
CANTALOUPE ARUGULA SALAD
The delicate leaves and subtle spiciness of arugula make it an ideal complement to fresh fruit. Here, it lends freshness and crunch to a sweet-and-salty melon salad. From Vegetarian Times.
Provided by Cinnamon Turtle
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Toss together cantaloupe, arugula, oil, and pepper in large bowl. Season with salt, if desired. Divide among bowls, and top each serving with cheese.
ARUGULA SALAD WITH PROSCIUTTO, BLUE CHEESE, AND PEAR
This is a simple but elegant salad when plated correctly.
Provided by Julie Racine
Categories Arugula Salad
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.
- Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.
- Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.
- Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.
Nutrition Facts : Calories 432.9 calories, Carbohydrate 19.2 g, Cholesterol 25.3 mg, Fat 36.8 g, Fiber 3.6 g, Protein 8.1 g, SaturatedFat 8.7 g, Sodium 521.3 mg
CANTALOUPE, PROSCIUTTO AND ARUGULA SALAD
A fantastic recipe from Emeril Lagasse 20 - 40 - 60 Fresh Food Fast -- we eat it often during the summer!
Provided by Pianolady
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a mixing bowl, combine the vinegar, shallot, garlic, mustard, salt and pepper and whisk to combine.
- While continuously whisking, add the oil in a slow, steady stream until completely incorporated.
- Whisk in the herbs and set aside while you prepare the salad.
- In a large bowl combine the arugula and red onion.
- Drizzle in 1/4 cup of the vinaigrette to taste, if desired, and season lightly with salt and pepper.
- Toss gently to combine.
- Arrange the cantaloupe wedges on a large serving plate and top with the arugula salad and prosciutto.
- Serve immediately.
- NOTE: Any unused vinaigrette can be stored in a non-reactive, airtight container in the refrigerator for up to 2 days.
Nutrition Facts : Calories 313.4, Fat 27.9, SaturatedFat 3.7, Sodium 336.6, Carbohydrate 15.9, Fiber 2.6, Sugar 12.9, Protein 3
Tips:
- Select ripe cantaloupes: Look for cantaloupes with a deep orange color and a sweet aroma. Avoid melons with bruises or blemishes.
- Use high-quality prosciutto: Opt for prosciutto that is thinly sliced and has a delicate flavor.
- Choose fresh arugula: Arugula should be vibrant green and have a peppery taste. Avoid wilted or yellowed arugula.
- Make a flavorful dressing: The dressing is key to bringing all the flavors together. Use a good quality olive oil and balsamic vinegar, and add a touch of honey or maple syrup for sweetness.
- Assemble the salad just before serving: This will prevent the arugula from wilting and the prosciutto from becoming soggy.
Conclusion:
This cantaloupe, prosciutto, and arugula salad is a refreshing and flavorful dish that is perfect for summer gatherings. The sweet cantaloupe, salty prosciutto, and peppery arugula are a delicious combination, and the balsamic vinaigrette dressing adds a tangy touch. This salad is easy to make and can be tailored to your own taste preferences. For a sweeter salad, add more honey or maple syrup to the dressing. For a spicier salad, add a pinch of red pepper flakes. This salad is also a great way to use up leftover cantaloupe and prosciutto.
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