Melon and Crispy Prosciutto Salad

photoThis salad is awesome!!!! It is a perfect mix of sweet and salty. The recipe is from page 120 of the August 2013 issue of Southern Living magazine. This recipe makes 5 servings.

 

 

 

 

 

 

Melon and Crispy Prosciutto Salad

1 (4 ounce) package prosciutto
6 tablespoons chopped fresh mint
4 tablespoons olive oil
3 tablespoons white wine vinegar
3 tablespoons honey
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
10 cup loosely packed baby greens
1/2 honeydew melon, peeled, seeded, and coarsely chopped (about 6 cups)
1 (4-oounce) package feta cheese, crumbled
1/2 cup pistachios, coarsely chopped

Arrange half of prosciutto on a paper towel-lined microwave-safe plate; cover with a paper towel. Microwave at HIGH 2 minutes or until crisp. Repeat procedure with remaining prosciutto. Break prosciutto into large pieces.

Whisk together mint and next 5 ingredients.

Toss greens and chopped melon with vinaigrette, and top with cooked prosciutto, crumbled feta cheese, and chopped pistachios.

By my calculations: Per serving – Calories: 353, Total Fat: 21.2g, Sat. Fat: 6g, Crabs: 35.5g, Fiber: 4.1g, Protein: 12.4g

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