Melon and Prosciutto Salad

Melon and Prosciutto Salad

This Melon and Prosciutto Salad from Marcelle Bienvenu is hard to beat on hot summer evenings.

[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”]

Melon and Prosciutto Salad
Serves 6
A light and fresh summertime salad.
Write a review
  1. 1 teaspoon vegetable oil
  2. 4 ounces thinly sliced prosciutto or ham, cut into strips
  3. 3 cups cantaloupe balls (about 1 medium cantaloupe)
  4. 2 cups honeydew balls (about ½ large honeydew)
  5. 4 ounces shredded provolone cheese
  6. ¼ cup fresh mint leaves
  7. 2 to 3 tablespoons fresh lime or lemon juice
  1. In a medium skillet, heat oil over medium heat. Add prosciutto, and cook until crisp, 3 to 4 minutes. Remove prosciutto to a paper towel-lined baking sheet to drain.
  2. In a large bowl, combine cantaloupe, honeydew, and cheese. Cover and refrigerate until well chilled.
  3. Just before serving, add prosciutto, mint, and 2 or more tablespoons citrus juice to melon mixture. Toss gently to coat.
Louisiana Cookin


Please enter your comment!
Please enter your name here