Best Honeydew Cantaloupe And Prosciutto Salad Recipes

HONEYDEW & PROSCIUTTO SALAD

Honeydew & Prosciutto Salad image

For parties, I turn melon and prosciutto into an easy salad with a honey mustard dressing. To add zip, stir in fresh basil and mint. -Julie Merriman, Seattle, Washington

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1/3 cup olive oil
1/2 teaspoon grated lime zest
2 tablespoons lime juice
2 tablespoons white wine vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
3/4 cup fresh cilantro leaves
SALAD:
8 cups fresh arugula or baby spinach (about 5 ounces)
1/2 medium red onion, thinly sliced
1/4 cup thinly sliced fresh mint leaves
1/4 cup thinly sliced fresh basil leaves
8 cups diced honeydew melon
1 package (8 ounces) fresh mozzarella cheese pearls
1/4 pound thinly sliced prosciutto, cut into wide strips

Steps:

Place the first 8 ingredients in a blender; cover and process until smooth. Place arugula, onion and herbs in a large bowl. Drizzle with 1/3 cup vinaigrette and toss lightly to coat. In large serving bowl layer with a quarter of the arugula mixture, honeydew, mozzarella cheese and prosciutto. Repeat layers 3 times. Serve with remaining vinaigrette.

Nutrition Facts : Calories 186 calories, Fat 12g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 294mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

SAVORY MELON SALAD IN HONEYDEW VINAIGRETTE

Savory Melon Salad in Honeydew Vinaigrette image

Provided by Molly O'Neill

Categories salads and dressings

Time 40m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 cup cantaloupe, julienned
1 cup honeydew, julienned
1 cup Crenshaw, julienned
2 bunches (4 cups) mizuna or baby Chinese mustard greens, washed and chopped
1 head frisee lettuce, washed and chopped
1 bulb fennel, quartered lengthwise and sliced crosswise into 1/8-inch slices
1/4 pound thinly sliced prosciutto, fat removed, cut crosswise in 1/4-inch ribbons
4 cups honeydew chunks, or enough to make 2 cups strained puree
1/2 cup, plus 2 tablespoons, hazelnut oil
3 tablespoons lime juice
Zest from 1 lime
1 teaspoon kosher salt
Freshly ground black pepper to taste
1/2 cup hazelnut pieces

Steps:

For the salad, place the melon on sheets of parchment paper and place in the freezer until very cold and slightly crunchy, 25 to 30 minutes. Place the mizuna, lettuce, fennel and prosciutto in a large bowl.
For the vinaigrette, pass the honeydew chunks through a food mill, or puree them in a food processor and pass the puree through a mesh strainer to make 2 cups. Place the juice in a saucepan over medium heat. Reduce until 1/2 cup of liquid remains, about 25 minutes.
Place the reduced liquid in a blender set on low. Drizzle in the oil and lime juice; then add the zest and salt. Adjust seasoning with pepper, more salt, lime juice and lime zest.
Add cup of the vinaigrette to the bowl and toss well. Add the melon pieces and toss lightly. Adjust to taste with more dressing. Serve immediately in separate bowls, drizzling around the edge of each bowl with a teaspoon of hazelnut oil. Garnish with the nuts.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 713 milligrams, Sugar 17 grams

PROSCIUTTO AND HONEYDEW BITES WITH BALSAMIC AND BLACK PEPPER

Prosciutto and Honeydew Bites with Balsamic and Black Pepper image

Provided by Trisha Yearwood

Categories appetizer

Time 20m

Yield 12 hors d'oeuvres

Number Of Ingredients 5

Ingredients

3 tablespoons balsamic vinegar
Freshly ground black pepper
Twelve 1 1/2-inch cubes honeydew melon
6 thin slices prosciutto, halved
12 small fresh basil leaves

Steps:

Put the vinegar in a small saucepan or skillet with 1/4 teaspoon pepper and simmer over medium heat until reduced to about 1 tablespoon, about 5 minutes (be careful; it can burn quickly towards the end). Remove from the heat and set aside.
Wrap each piece of honeydew in a prosciutto half and top with a basil leaf, inserting a small pick to secure everything.
Drizzle with some of the reduced vinegar and grind a little more black pepper on top.

HERB MELON SALAD

Herb Melon Salad image

Provided by Giada De Laurentiis

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/4 cup champagne vinegar
1/4 cup sugar
1/4 cantaloupe, peeled, seeded and diced into 3/4-inch pieces
1/4 honeydew, peeled, seeded and diced into 3/4-inch pieces
1/4 cup fresh basil leaves, roughly chopped
1/4 cup fresh mint leaves, roughly chopped
Flake salt, such as Maldon

Steps:

Combine the vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring often to dissolve the sugar. Remove from the heat and allow to cool.
Put the cantaloupe and honeydew in a bowl and toss with the basil and mint. Drizzle with the sweetened vinegar and toss lightly. Pile the melon on a platter and sprinkle with the flake salt.