Cantaloupe Arugula Salad Recipes

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CANTALOUPE, PROSCIUTTO, AND ARUGULA SALAD



Cantaloupe, Prosciutto, and Arugula Salad image

This salad should be attempted only when melons are in season -- it's a great addition to an alfresco dinner in the heat of summer. Don't skimp out on the prosciutto -- it's what makes this dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 12

1/4 cup champagne vinegar or white-wine vinegar
1 tablespoon minced shallot
1/2 teaspoon minced garlic
1/2 teaspoon dijon mustard
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup vegetable oil or vegetable-olive oil blend
1 tablespoon minced mixed fresh herbs (such as basil, chives, and parsley)
8 ounces fresh arugula, rinsed and spun dry
1/2 cup thinly sliced red onion
1 cantaloupe, halved, seeded, peeled, and cut into thin wedges
6 to 8 thin slices prosciutto, torn into bite-size pieces

Steps:

  • In a mixing bowl, combine vinegar, shallot, garlic, mustard, salt, and pepper and whisk to combine. While continuously whisking, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs, and set aside while you prepare the salad.
  • In a large bowl, combine the arugula and red onion. Drizzle in 1/4 cup of the vinaigrette and toss to combine. Add more vinaigrette to taste, if desired, and season lightly with salt and pepper. Toss gently to combine.
  • Arrange the cantaloupe wedges on a large serving plate, top with the arugula salad and the prosciutto. Serve immediately.

CANTALOUPE ARUGULA SALAD



Cantaloupe Arugula Salad image

The delicate leaves and subtle spiciness of arugula make it an ideal complement to fresh fruit. Here, it lends freshness and crunch to a sweet-and-salty melon salad. From Vegetarian Times.

Provided by Cinnamon Turtle

Categories     Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

3 cups cantaloupe balls
1 cup tightly packed arugula
1 tablespoon olive oil
1 1/2 teaspoons black pepper, cracked
2 ounces ricotta salata or 2 ounces manchego cheese, shaved or cubed

Steps:

  • Toss together cantaloupe, arugula, oil, and pepper in large bowl. Season with salt, if desired. Divide among bowls, and top each serving with cheese.

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