melon & prosciutto salad with parmigiano-reggiano


  • 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  tablespoons  thinly sliced fresh mint
  • 1  teaspoon  fresh lemon juice
  • 1/4  teaspoon  freshly ground black pepper
  • 2  ounces  thinly sliced prosciutto, cut into thin strips
  • 1/2  cup  (2 ounces) shaved fresh Parmigiano-Reggiano cheese
  • Cracked black pepper (optional)

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. Makes 8 servings (serving size: about 3/4 cup).

Wine note: pair with a fuller-bodied California pinot grigio, especially given the full flavors of the prosciutto, mint, and Parmigiano.

Source: Cooking Light; Nutrition Per Serving: 87 Calories


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