Mozzarella, Prosciutto and Melon Salad with Mint
Serves 4. Recipe is reprinted with permission from “Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” (Oxmoor House, April 2016).
½ cantaloupe or honeydew melon, sliced
3 ounces prosciutto
8 ounces fresh mozzarella, torn into bite-size pieces
2 tablespoons olive oil
1 tablespoon Champagne vinegar
Kosher salt and black pepper
Fresh mint leaves, for serving
1. Top the cantaloupe with the prosciutto and mozzarella.
2. Drizzle with the oil and vinegar, season with ¼ teaspoon each salt and pepper. Top with mint leaves.
Nutritional analysis per serving: 312 calories, 22 grams fat, 10 grams saturated fat, 57 milligrams cholesterol, 882 milligrams sodium, 17 grams protein, 13 grams carbohydrates, 1 gram fiber.