Honeydew, Cantaloupe and Prosciutto Salad
A refreshing summer salad combining sweet melons with crispy prosciutto and fresh basil, dressed in a creamy honey-lemon dressing.
4 servings
15 min
Ingredients
- •1 spray Vegetable oil cooking spray
- •2 slices prosciutto, fat trimmed from edges
- •1 tablespoon 2 percent plain Greek yogurt
- •1 tablespoon reduced-fat mayonnaise
- •2 teaspoons honey
- •1 whole lemon
- •¼ teaspoon freshly ground black pepper
- •½ whole ripe honeydew melon
- •½ whole ripe cantaloupe
- •¼ cup fresh basil
- •torn or thinly sliced
Cooking Instructions
- 1.
Heat oven to 400°F. Coat a baking sheet with cooking spray. Place prosciutto slices 4 inches apart on baking sheet; cook until crisp, 8 to 10 minutes. Transfer to a plate lined with a paper towel. Whisk yogurt, mayonnaise, honey, zest, juice and pepper in a bowl until smooth. Add honeydew and cantaloupe; toss to combine; divide among 4 bowls. Crumble prosciutto; sprinkle it and basil over salad. Serve immediately.
15 min
