June 17, 2010

melon panzanella

This salad is too good to be true. Only it is true. It's hearty enough for a meal, but I also like to bring it as a side to parties so I can impress all of my friends.

Melon Panzanella

from eatingwell.com

4 ounces whole-grain bread, torn into bite-size pieces (about 2 1/2 cups)

3 tablespoons extra-virgin olive oil

1 ounce thinly sliced prosciutto, cut into thin strips (about 1/3 cup)

2 cloves garlic, minced

3 tablespoons red-wine vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

4 cups torn arugula leaves

2 cups cubed firm ripe melon

2 tablespoons chopped fresh basil

1. Preheat oven to 250 F

2. Spread bread pieces on a baking sheet. Bake until lightly toasted, about 20 minutes.

3. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add prosciutto and cook, stirring occasionally, until crisp, 3 to 4 minutes. Add garlic and cook, stirring, 30 seconds more. Remove from the heat and stir in vinegar, salt and pepper. Sometimes I add extra vinegar and/or olive oil for extra dressing.

4. Place arugula, melon, basil and the toasted bread in a large bowl. Add the prosciutto mixture and toss to combine. Let the salad stand for about 20 minutes before serving so the bread can absorb some of the dressing.

Per serving: 130 calories; 8 g fat (1 g sat, 5 g mono); 3 g fiber;

Nutrition Bonus: Vitamin C (16% daily value).

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