Melon and Parma Ham Salad With Mint Dressing

Total Time
15mins
Prep 15 mins
Cook 0 mins

This combination works extremely well and is tasty tasty tasty! There are 2 ways I serve this, either as a main course summer salad with cantaloupe melon mixed into salad leaves with strips of parma ham running through it and the dressing poured over, or as my mum does for a starter, use whole big chunks of honeydew melon with the parma ham grilled until crisp (watch it as it burns easily) and a little salad as garnish. The dressing is a must and makes the dish and you must must must use fresh mint leaves. That's a must!

Ingredients Nutrition

Directions

  1. Pulse the dressing in a blender adding the mint leaves last, leaving them only half blended into the dressing. Put in the fridge until ready to use.
  2. Assemble the salad any way you like (see above) grilling the parma ham until crisp for a change or if you like it like this (it does add another dimension done like this, but I do like it raw too).
  3. Pour a little of the dressing over the salad and serve with extra dressing on the side for those who want more. Some nice crusty bread wouldn't go amiss either!
Most Helpful

I served this for my sister's baby shower, and it was a huge hit! Great flavor combo and the dressing is delicious. Subbed prosciutto because I couldn't find parma ham, otherwise followed recipe exactly. I will definitely make this again!

Whedonite July 19, 2010