Honeydew Salad with Prosciutto, Mozzarella & Toasted Marcona Almonds


Honeydew Salad with Prosciutto, Mozzarella & Toasted Marcona Almonds


Ingredients:

      • 2 cups honeydew melon, in 1-inch cubes
      • 1 cup small yellow tomatoes, halved
      • sprinkle of sugar
      • 3-4 thin slices of prosciutto, torn into small strips
      • 1/3 cup buffalo mozzarella, torn into small pieces
      • 2 tbsp marcona almonds, chopped
      • 1/4 cup fresh basil, torn into small pieces
      • 1 tsp olive oil
      • 1 tsp red wine vinegar
      • 1/2 tsp honey
      • 1 fresh red chile, seeds removed & finely chopped 

Instructions:

Sprinkle halved yellow tomatoes with sugar and salt and let them sit for a few minutes.  Spread chopped almonds on a baking sheet and toast in a 350 degree ovn (or a toaster oven) until light brown and fragrant.  

Combine melon, tomatoes, and basil.  Whisk together oil, vinegar, honey and red chile (or dried flakes) and drizzle over melon mixture, tossing to combine.  Tuck pieces of prosciutto and mozzarella into salad and sprinkle with toasted almonds.  Garnish with additional torn basil.

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