Ingredients
| Quantity | Ingredients |
|---|---|
| 1 cup | cubed cantaloupe |
| 2 tbsp | rice vinegar |
| 4 tsp | canola oil |
| 1 tsp | sugar |
| 1/4 tsp | salt |
| 12 cups | arugula leaves |
| 1 | medium honeydew melon, peeled, seeded, and cut into 24 slices |
| 1 | medium cantaloupe, peeled, seeded, and cut into 24 slices |
| 8 | very thin slices prosciutto (about 4 ounces) |
| 1/2 tsp | freshly ground black pepper |
Directions
Combine first 5 ingredients in a food processor; process until smooth.
Place 1 1/2 cups arugula on each of 8 salad plates. Top each serving with 3 honeydew slices, 3 cantaloupe slices, and 1 prosciutto slice. Drizzle each serving with about 1 tablespoon dressing; sprinkle evenly with pepper.
Serves 8.
Place 1 1/2 cups arugula on each of 8 salad plates. Top each serving with 3 honeydew slices, 3 cantaloupe slices, and 1 prosciutto slice. Drizzle each serving with about 1 tablespoon dressing; sprinkle evenly with pepper.
Serves 8.
Source: www.cookinglight.com