Labadie Recipe Database
Name Melon and Prosciutto Salad with Parmigiano-Reggiano
Number of People 8
List of Ingredients 3 cups (1/2-inch) cubed honeydew melon (about 1/2 medium melon)

3 cups (1/2-inch) cubed cantaloupe (about 1 medium melon)

2 T thinly sliced fresh mint

1 tsp. fresh lemon juice

1/4 tsp. freshly ground black pepper

2 oz. thinly sliced prosciutto, cut into thin strips

1/2 cup (2 oz.) shaved fresh Parmigiano-Reggiano cheese

cracked black pepper (optional)

mint springs (optional)
Description

Combine first 5 ingredients, tossing gently.  Arrange melon mixture on a serving platter.  Arrange prosciutto evenly over melon mixture; sprinkle with Parmigiano-Reggiano.  Garnish with cracked black pepper and fresh mint sprigs, if desired.
Time 20 minutes
Difficulty (1-5) 1
Notes Per 3/4 cup serving:  87 calories, 2.9 g fat (1.5 g saturated), 5.3 g protein, 11.1 g carbohydrates, 0.6 g fiber, 11 mg cholesterol, 0.4 mg iron, 271 mg sodium, 94 mg calcium
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