Melon & Serrano Ham Salad With Almonds
Melon tossed with Serrano ham and feta cheese
Portion: 2 Cups, Yields: 4
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INGREDIENTS: |
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2 Cups Honeydew Melon 1” cubed |
¼ Cup White Balsamic Vinegar |
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1 Cup Cherry Tomatoes, halved |
¼ tsp. Kosher Salt |
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¼ Cup Mint, Chopped |
¼ tsp Ground Black Pepper |
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1 qt. Arugula Lettuce Leaf |
¼ Cup Almonds, Blanched, Slivered |
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2 oz. Serrano Ham |
¼ Cup Feta Cheese, Crumbled |
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3 ½ Tbsp. Extra Virgin Olive Oil |
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METHOD:
Mix diced melon, tomatoes and mint in a bowl and keep cold. Shred thinly sliced ham into a bowl and ensure the ham does not clump together. Just before serving add the arugula and toss the salad with oil, vinegar, salt and freshly ground black pepper. Serve garnished with feta cheese and toasted silvered almonds.
CHEF’S NOTES:
Use assorted melons such as honeydew, cantaloupe, watermelon, Crenshaw, etc.
CALORIES: 250
TOTAL FAT (g): 20
SATURATED FAT (g): 4
TOTAL CARB (g): 12
PROTEIN (g): 7
DIETARY FIBER (g): 3
SODIUM: 460
