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5 classic, almost-meatless recipes

By: Enrique Gili on Sept. 21, 2011, 10:03 a.m.
Cantaloupe, Prosciutto and Blue Cheese Salad

Photo: Enrique Gili

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Cantaloupe, Prosciutto and Blue Cheese Salad

Sweet, savory and succulent, these three basic ingredients work well in this refreshing salad.
Cantaloupe, Prosciutto and Blue Cheese Salad


  • 2 tablespoons olive oil
  • 1 tablespoon white balsamic vinegar
  • 1/4 lemon, juice of
  • 1 tablespoon fresh basil or parsley, chopped fine
  • Salt and pepper to taste
  • 1 cantaloupe melon, sliced thinly
  • 4 slices razor-thin prosciutto, cut into small strips
  • 2 cups arugula
  • 4 tablespoons blue cheese, crumbled and divided evenly
Time estimates

Prep time: 20 minutes

Total time: 20 minutes


  1. To make the vinaigrette, in a small bowl combine oil, vinegar, lemon juice and basil. Add dash of salt and pepper. Whisk until well blended, about 1 minute.
  2. Fan five slices of sectioned cantaloupe on a small plate. Place prosciutto strips on plate. Top with handful of arugula.
  3. Add blue cheese and drizzle with vinaigrette.

Serves 4