Parma salad with melon dressing
3
Points®
Total time: 11 min • Prep: 10 min • Cook: 1 min • Serves: 6 • Difficulty: Easy
A vibrant medley of vegetables and Parma ham (or prosciutto) is deliciously topped with a unique melon-based dressing. The refreshing dressing features diced cantaloupe, tarragon vinegar, olive oil, sugar, and a touch of red pepper flakes for a little bit of heat. We utilize the microwave here for added convenience—the asparagus gets crisp-tender in the microwave in just 1 minute. But if you don’t have a microwave oven, you can lightly cook the asparagus in a steamer basket over boiling water for 5 minutes until your preferred consistency is reached. Toss that asparagus with some mesclun, ham, and bell peppers, and you've got a beautiful, colorful salad ready to go in just about 10 minutes.
Ingredients
Asparagus
6¾ oz, 12 spears
Prosciutto
¼ pound(s), shredded
Water
1 Tbsp
Lettuce
8 cup(s), chopped, mesclun
Bell pepper
1 item(s), medium, red, seeded and thinly sliced
Cantaloupe
1 cup(s), diced, chopped
Vinegar
2 Tbsp, tarragon variety
Olive oil
2 tsp
Table salt
¼ tsp
Sugar
¼ tsp
Crushed red pepper flakes
⅛ tsp
Instructions
1
Snap off the bottoms of the asparagus spears. Combine the spears and water in a covered microwavable dish and microwave on High 1 minute. Cut the asparagus into chunks on the diagonal.
2
In a large salad bowl, combine the asparagus, mesclun, ham, and bell pepper. Puree the cantaloupe, vinegar, oil, salt, sugar, and crushed red pepper in a food processor or blender. Pour the dressing over the salad and toss to coat.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.