Melon and Fig Salad With Prosciutto
Recipe: #11272
November 20, 2013
Categories: Salads, Figs, Honeydew, Brunch, Mothers Day, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, more
"A great summertime salad with a drizzle of balsamic "syrup". Best with "gourmet" greens or baby greens."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (280 g)
- Calories 416.5
- Total Fat - 5.9 g
- Saturated Fat - 1.3 g
- Cholesterol - 14.8 mg
- Sodium - 479.8 mg
- Total Carbohydrate - 87.2 g
- Dietary Fiber - 3.5 g
- Sugars - 55.1 g
- Protein - 8.1 g
- Calcium - 139.1 mg
- Iron - 3 mg
- Vitamin C - 43.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Bring vinegar to a simmer in a small saucepan over medium-low heat; cook until syrupy and reduced to 3 tablespoons (about 10 minutes), stirring occasionally.
Step 2
Remove from heat and let cool slightly.
Step 3
Combine oil, juice, pepper, and salt in a bowl, stirring with a whisk. Add salad greens; toss gently.
Step 4
Divide melon among 4 plates; top with salad greens. Arrange prosciutto and figs over salad greens; drizzle with balsamic syrup.
Tips
No special items needed.
2 Reviews
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