By Sophie Conniff
Wash the arugula under cold water and pat dry with paper towels. Set aside.
Cut the melon into bite-sized pieces if they are not already pre-cut. Arrange the melon pieces on a serving platter.
Tear the prosciutto into bite-sized pieces and drape them over the melon on the serving platter.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
Place the arugula over the melon and prosciutto on the serving platter.
Drizzle the dressing evenly over the salad.
Gently toss the salad with your hands or salad tongs to combine the ingredients and distribute the dressing evenly.
Serve immediately, garnished with extra black pepper if desired.
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This Salads Appetizers Italian Summer recipe is ready in 15 minutes and features prosciutto, melon slices, arugula and other delicious ingredients. Contains 280 calories total.
Wash the arugula under cold water and pat dry with paper towels. Set aside.
Cut the melon into bite-sized pieces if they are not already pre-cut. Arrange the melon pieces on a serving platter.
Tear the prosciutto into bite-sized pieces and drape them over the melon on the serving platter.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
Place the arugula over the melon and prosciutto on the serving platter.
Drizzle the dressing evenly over the salad.
Gently toss the salad with your hands or salad tongs to combine the ingredients and distribute the dressing evenly.
Serve immediately, garnished with extra black pepper if desired.
Calories per Serving: 280
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