Honeydew, cantaloupe and prosciutto salad
Delight your taste buds with a refreshing blend of sweet honeydew, succulent cantaloupe, and savory prosciutto in this vibrant summer salad.
Ingredients:
- 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
- Zest and juice of 1 lemon
- 1/4 teaspoon freshly ground black pepper
- 1/2 ripe honeydew melon, cut into thin strips (with a peeler) or scooped into balls
- 1/2 ripe cantaloupe, cut into thin strips (with a peeler) or scooped into balls
- 1/4 cup fresh basil, torn or thinly sliced
- 2 g fat
- 32 g carbohydrates
- 4 g fiber
- 5 g protein
Instructions:
- Preheat the oven to 400°F. Grease a baking sheet with cooking spray. Arrange prosciutto slices on the baking sheet with some space between them; bake until they become crispy, for about 8 to 10 minutes. Remove them from the oven and place on a plate lined with a paper towel to drain excess oil. In a bowl, stir together yogurt, mayonnaise, honey, zest, juice, and pepper until the mixture is smooth. Add honeydew and cantaloupe; gently mix them together and then distribute the fruit among 4 bowls. Crumble the crispy prosciutto on top; sprinkle with basil. Serve the salad immediately.
Summary:
- Calories: 657 kcal
- Fat: 25 g
- Protein: 17 g
- Carbs: 104 g
- Potassium: 2568 mg
- Magnesium: 119 mg