Melon Panzanella
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.
Gallery
Recipe Summary
Ingredients
Directions
Tips
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Nutrition Facts
Serving Size: about 1 cup
Per Serving:
143 calories; protein 4.2g 8% DV; carbohydrates 13.4g 4% DV; dietary fiber 2.7g 11% DV; sugars 5.2g; fat 8.7g 13% DV; saturated fat 1.2g 6% DV; cholesterol 3.7mg 1% DV; vitamin a iu 521.9IU 10% DV; vitamin c 9.6mg 16% DV; folate 19.7mcg 5% DV; calcium 28.7mg 3% DV; iron 0.8mg 4% DV; magnesium 33.6mg 12% DV; potassium 150.1mg 4% DV; sodium 300.9mg 12% DV; thiamin 0.1mg 11% DV; added sugar 1g.
Exchanges:
1/2 starch, 1 vegetable, 1 1/2 fat