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A different interpretation of the classic Italian antipasto of melon and prosciutto, The ripe cantaloupe gives out a smooth dressing!1 cup (1/2-inch) cubed cantaloupe2 tablespoons rice vinegar4 teaspoons canola oil1 teaspoon sugar1/4 teaspoon salt12 cups arugula leaves1 medium honeydew melon, peeled, seeded, and cut into 24 slices1 medium cantaloupe, peeled, seeded, and cut into 24 slices8 very thin slices prosciutto (about 4 ounces)1/2 teaspoon freshly ground black pepper
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