melon salad with prosciutto and feta

prep time:  tbd
cook time:  tbd
servings:  8

4 cups cantaloupe - cut into 1-inch cubes
1/2 cup thinly-sliced sweet onion
2-ounces prosciutto - sliced into ribbons
2 teaspoons chiffonade basil leaves
2 teaspoons chopped mint leaves
1 cup crumbled feta cheese
balsamic vinaigrette

1.  mix all ingredients and toss with balsamic vinaigrette to coat.

note:  to make chiffonade basil stack basil leaves and roll tightly; thinly slice

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