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Prosciutto and Melon Salad


Scale

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)

Instructions

  1. 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