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.
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Nutrition Profile:
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; carbohydrates 13.4g; dietary fiber 2.7g; sugars 5.2g; fat 8.7g; saturated fat 1.2g; cholesterol 3.7mg; vitamin a iu 521.9IU; vitamin c 9.6mg; folate 19.7mcg; calcium 28.7mg; iron 0.8mg; magnesium 33.6mg; potassium 150.1mg; sodium 300.9mg; thiamin 0.1mg; added sugar 1g.
Exchanges:
1/2 starch, 1 vegetable, 1 1/2 fat