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    You are in: Home / Recipes / Cantaloupe, Prosciutto, and Cabrales Salad Recipe
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    Cantaloupe, Prosciutto, and Cabrales Salad

    Cantaloupe, Prosciutto, and Cabrales Salad. Photo by carmenskitchen

    1/1 Photo of Cantaloupe, Prosciutto, and Cabrales Salad

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    carmenskitchen's Note:

    From Cooking Light, fresh combination of lovely ingredients equating to the most amazing flavors in the mouth! I have to admit that the cabrales cheese is a bit too strong for my taste so the second go around I used a regular good quality blue cheese and liked it much better. This is personal preference of course. I also have substituted rice wine vinegar for the sherry vinegar and used agave nectar to replace the honey.

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    Units: US | Metric


    1. 1
      Submerge the sprig of rosemary in the honey and allow to infuse for a day or two. You can skip this step but I really enjoyed the hint of rosemary.
    2. 2
      Combine 1 1/2 tablespoons oil and vinegar, stirring with a whisk.
    3. 3
      In separate bowl combine arugula and vinegar mixture, tossing to combine.
    4. 4
      Arrange cantaloupe wedges on large platter.
    5. 5
      Top cantaloupe with arugula mixture.
    6. 6
      Place small pieces of prosciutto on top of arugula and then sprinkle cheese on top.
    7. 7
      Drizzle honey and remaining EVOO over salad.
    8. 8
      Sprinkle with salt and pepper.

    Ratings & Reviews:


    Nutritional Facts for Cantaloupe, Prosciutto, and Cabrales Salad

    Serving Size: 1 (405 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1003.7
    Calories from Fat 393
    Total Fat 43.7 g
    Saturated Fat 6.4 g
    Cholesterol 0.0 mg
    Sodium 691.0 mg
    Total Carbohydrate 157.5 g
    Dietary Fiber 14.4 g
    Sugars 151.7 g
    Protein 14.1 g

    The following items or measurements are not included:

    sherry wine vinegar


    cabrales cheese


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