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20 minute dinner recipes

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Melon Panzanella

http://www.eatingwell.com/recipes/melon_panzanella.html

From EatingWell:  July/August 2009

Traditional panzanella, Italian bread salad, was the inspiration for this dish. This variation uses sweet, ripe melon instead of tomatoes, plus peppery arugula and a touch of sizzled prosciutto to complement the taste of the melon. Try firm-textured orange- or green-fleshed melons, such as honeydew, casaba, cantaloupe or Galia. We even like it with watermelon.

6 servings, about 1 cup each | Active Time: 30 minutes | Total Time: 50 minutes

Ingredients

Preparation

  1. Preheat oven to 250°F.
  2. Spread bread pieces on a baking sheet. Bake until lightly toasted, about 20 minutes.
  3. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add prosciutto and cook, stirring occasionally, until crisp, 3 to 4 minutes. Add garlic and cook, stirring, 30 seconds more. Remove from the heat and stir in vinegar, salt and pepper.
  4. Place arugula, melon, basil and the toasted bread in a large bowl. Add the prosciutto mixture and toss to combine. Let the salad stand for about 20 minutes before serving so the bread can absorb some of the dressing.

Nutrition

Per serving : 130 Calories; 8 g Fat; 1 g Sat; 5 g Mono; 4 mg Cholesterol; 13 g Carbohydrates; 3 g Protein; 3 g Fiber; 277 mg Sodium; 149 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 1 1/2 fat