Recipes: Prosciutto, Melon, and Parmesan Salad

Things are finally beginning to look a bit brighter! It's warming up outside and local farmers are beginning to bring more fresh produce out to their stands. Nothing sounds better than a fresh salad that requires no cooking or baking on these warm, sunny days. This salad is made of mixed greens, melon, and prosciutto and topped with a balsamic vinaigrette made from scratch.  Try serving it with rosemary foccacia bread or another hearty Italian bread for a more filling meal.

Prosciutto, Melon, and Parmesan Salad
Serves 1

Ingredients:

2 cups mixed greens

½ cup sliced melon

¼ cup halved red + green grapes

¼ cup thinly sliced fresh fennel + a few fennel fronds for garnish

1 thin slice prosciutto, cut into long strands

1 Tbsp. freshly grated parmesan cheese

1 thin slice red onion, cut into half moons

Pinch of fresh chiffonade basil

Quick Balsamic Vinaigrette 

Stir together: 1 tsp. extra virgin olive oil, ½ tsp. balsamic vinegar, a squeeze of fresh lemon juice, a drop of mustard, a small drizzle of honey, a pinch of salt, and a dash of pepper

Submitted by: 

Kori Higgins

UTK Nutrition Student

(865) 809-2001

Khiggin6@utk.edu