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Melon Prosciutto Salad with Mint Basil Vinaigrette
Ingredients
  • subheading: For the Salad:
  • ½ small seedless watermelon
  • ¼ medium honeydew, seeded
  • ¼ medium cantaloupe, seeded
  • 1 8-ounce container pearl-sized mozzarella balls
  • 8 to 10 slices prosciutto, torn into large pieces
  • 4 cups baby arugula
  • subheading: For the Vinaigrette:
  • ½ cup fresh mint
  • ½ cup fresh basil
  • 1 garlic clove
  • sale and pepper
  • zest from one lemon
  • juice from one lemon
  • 1 tablespoon honey
  • ½ cup extra-virgin olive oil
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