Rocky Ford Cantaloupe and Prosciutto Salad
A simple salad pairing sweet Rocky Ford cantaloupe with salty prosciutto and peppery arugula, showcasing one of Colorado's oldest agricultural specialties.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Sharp knife
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 9
- carbs
- 16
- protein
- 9
- calories
- 180
Instructions
- 1
Cut the cantaloupe into thin wedges and slice off the rind.
- 2
Spread the arugula across a serving platter to make a bed.
- 3
Wrap each cantaloupe wedge with a slice of prosciutto. Place them over the arugula.
- 4
Scatter the fresh mint leaves over the top.
- 5
Drizzle with balsamic glaze and add a pinch of cracked black pepper.
- 6
Serve right away while the melon is cold.
Chef's tips
Chill the cantaloupe thoroughly before serving. Choose a fully ripe, sweet-smelling melon for the best flavor.
Storage
Best assembled just before serving; sliced melon can be refrigerated up to 1 day.
Reheating
Not applicable; served cold.
Common mistakes to avoid
- •Using an underripe cantaloupe that lacks sweetness and fragrance.
- •Cutting the melon wedges too thick to wrap easily.
Serving suggestions
Cooked Rocky Ford Cantaloupe and Prosciutto Salad?
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