Name: Prosciutto and Melon Salad
Ingredients: 10 ounces fresh baby spinach; 1 pint cherry tomatoes, halved; 2 tablespoons olive oil; kosher salt and freshly cracked black pepper, to taste; 6 ounces thinly sliced prosciutto, torn into pieces; 1/2 of a small cantaloupe, cut into thin wedges (about 4 cups)

Ingredients

Scale

10 ounces fresh baby spinach
1 pint cherry tomatoes, halved
2 tablespoons olive oil
kosher salt and freshly cracked black pepper, to taste
6 ounces thinly sliced prosciutto, torn into pieces
1/2 of a small cantaloupe, cut into thin wedges (about 4 cups)

Cook Mode

Instructions

In a large bowl, toss the spinach and cherry tomatoes with the oil, salt and pepper. Add the prosciutto and cantaloupe and toss once or twice to combine. Serve immediately.

Nutrition

Serving Size: 4