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Prosciutto salad
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Weeknight Prosciutto and Melon Salad

This is a perfect way to justify eating prosciutto and melon as a weeknight meal, with a glass of wne.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 4
Calories: 410kcal
Author: Vee


  • 24 asparagus spears
  • 1 cantaloupe
  • 10 oz baby arugula
  • 4 oz fresh Parmesan *
  • 8 oz prosciutto
  • 1 Tbs fig balsamic vinegar *
  • 1 teaspoon honey *
  • 2-3 Tbs olive oil



  • For a practical salad, cut the asparagus, melon and prosciutto into bite-sized pieces. For a pretty presentation, cut the melon into cubes or balls, and leave the asparagus and prosciutto whole.


  • Saute in ½ TBS of olive oil (1.5 tsp) until tender, about 5 minutes. Salt and pepper to taste.


  • While the asparagus sautes. Whisk the vinegar and honey together. Slowly add in olive oil while whisking until you reach the desired consistency.


  • Toss the arugula with the dressing. Then add in asparagus, melon, prosciutto and top with Parmesan cheese.


* If you can't find fig balsamic vinegar (or don't want to buy it), you can sub regular balsamic, or make a mustard dressing. To do that replace the mustard and honey with 2 teaspoon whole grain mustard and 2 teaspoon white wine vinegar and mix that with the olive oil.
* Goat cheese would work well too, feel free to sub that in.


Serving: 1g | Calories: 410kcal | Protein: 33g | Fat: 23g | Saturated Fat: 8g | Sodium: 2400mg | Fiber: 5g | Sugar: 14g