Melon & Prosciutto Salad

Cantaloupe is by far my favorite melon (watermelon is a close second). They have so much sweet flavor! Plus, they are packed with vitamin C, vitamin A and potassium. One cup of cantaloupe provides about 140 calories, 59 milligrams of vitamin C, 5411 IU vitamin A and 427 milligrams of potassium. Cantaloupes should be heavy for their size and give a little with pressure plus they should be fragrant. Ripe melons can be stored at room temperature and cut melons should be stored in an airtight container in the refrigerator. To eat cantaloupe, slice the melon and scoop out the seeds. For this recipe redux recipe I decided to use multiple shapes (cheating with the mini mozzarella balls a bit) for fun! I hope you enjoy this super easy and delicious appetizer that goes perfectly with some wine.


Melon & Prosciutto Salad

IngredientsDSC_1232

  • 4 oz prosciutto
  • 8 oz mini mozzarella balls
  • 1/2 small cantaloupe
  • 1 tbsp balsamic glaze
  • Fresh basil leaves

Directions

Cut cantaloupe in 1/2 inch cubes. Arrange prosciutto, mini mozzarella, and cantaloupe squares on a platter. Drizzle with balsamic glaze and garnish with fresh basil leaves.

Number of servings: 4 | Serving size: 1/2 cup
Calories: 245, total fat: 18 g, total carbohydrate: 6 g, dietary fiber: 1 g, sugars: 5 g, protein: 17 g

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What is your favorite melon? Tell me below!

Raquel

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