Ingredients with Measurements:
- 1 medium-sized canary melon, peeled and cubed
- 4 oz. thinly sliced prosciutto, torn into bite-sized pieces
- 4 cups mixed greens
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 1/4 cup extra-virgin olive oil
- 2 tbsp. balsamic vinegar
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the cubed canary melon, torn prosciutto, mixed greens, crumbled feta cheese, chopped mint, and chopped basil.
2. In a small bowl, whisk together the olive oil and balsamic vinegar. Season with salt and pepper to taste.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- Serves 4
Nutritional information:
- Calories: 240
- Fat: 16g
- Carbohydrates: 17g
- Protein: 8g
- Fiber: 2g
Substitutions for ingredients:
- Honeydew melon or watermelon can be used instead of canary melon.
- Goat cheese or blue cheese can be used instead of feta cheese.
- Arugula or spinach can be used instead of mixed greens.
Variations:
- Add sliced avocado or cherry tomatoes for extra flavor and nutrition.
- Use grilled chicken or shrimp instead of prosciutto for a different protein source.
Tips and tricks:
- Make sure to use ripe canary melon for the best flavor.
- Toss the salad gently to avoid crushing the delicate ingredients.
- Serve the salad immediately after dressing to prevent the greens from wilting.
Storage instructions:
- This salad is best served fresh and should not be stored for more than a few hours.
Reheating instructions:
- Not applicable
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional fresh herbs or crumbled cheese.
Garnishes:
- Fresh herbs or crumbled cheese
Pairings:
- This salad pairs well with grilled meats or seafood.
Suggested side dishes:
- Grilled vegetables or crusty bread
Troubleshooting advice:
- If the salad is too dry, add more dressing or a drizzle of honey.
Food safety advice:
- Make sure to wash all produce thoroughly before using.
- Store any leftovers in the refrigerator and consume within 24 hours.
Food history:
- Canary melons are a type of muskmelon that originated in Spain's Canary Islands.
Flavor profiles:
- The sweetness of the canary melon pairs well with the saltiness of the prosciutto and the tanginess of the balsamic dressing.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for a summer barbecue.
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