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Nutrition Facts
Serving Size 139 g
(Approx. 8 Servings)
Amount Per Serving
Calories 170 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 400 mg 17%
Total Carbohydrate 12 g 4%
Dietary Fiber 1 g 4%
Sugars 10 g
Protein 5 g
Vitamin A 45% Iron 4%
Vitamin C 50% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Melon and Cucumber Salad with Herb Vinaigrette

Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
8  People


Recipe makes 8 Servings

4 Oz sliced prosciutto
1/2 cup(s) cantaloupe, peeled, seeded and cubed
1/2 honeydew melon, peeled, seeded and cubed
1/2 hot house cucumbers, peeled and cut in quarters lengthwise, then cut on the bias
1/2 shallots, julienned
2 Tbsp lemon, juiced
6 Tbsp olive juice
1/4 cup(s) basil
1/4 cup(s) mint
1 Tbsp honey
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Preheat oven to 350ºF. Place prosciutto on lined baking sheet and bake 10 minutes or until crisp. Let cool completely.
Combine cubed melon, cucumber, and shallot together.
Crush prosciutto and toss with melon.
To make vinaigrette, in a blender combine lemon juice, olive oil, basil, mint, and honey. Blend until smooth. Drizzle over salad and serve.



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