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Honeydew, Cantaloupe and Prosciutto Salad

Name: Honeydew, Cantaloupe and Prosciutto Salad
Cuisine: italian
Ingredients: Vegetable oil cooking spray; 2 slices prosciutto, fat trimmed from edges; 1 tablespoon 2 percent plain Greek yogurt; 1 tablespoon reduced-fat mayonnaise; 2 teaspoons honey; Zest and juice of 1 lemon; 1/4 teaspoon freshly ground black pepper; 1/2 ripe honeydew melon, cut into thin strips (with a peeler) or scooped into balls; 1/2 ripe cantaloupe, cut into thin strips (with a peeler) or scooped into balls; 1/4 cup fresh basil, torn or thinly sliced

A small grocery run gets this on the table.

Ingredients

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directions

1.
Heat oven to 400°F. Coat a baking sheet with cooking spray. Place prosciutto slices 4 inches apart on baking sheet; cook until crisp, 8 to 10 minutes. Transfer to a plate lined with a paper towel. Whisk yogurt, mayonnaise, honey, zest, juice and pepper in a bowl until smooth. Add honeydew and cantaloupe; toss to combine; divide among 4 bowls. Crumble prosciutto; sprinkle it and basil over salad. Serve immediately.

Recipes sourced from Epicurious.com.

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