Cantaloupe and Almond Salad With Fresh Herbs

Serve this colourful and refreshing salad with your favourite grilled entrées.

photo credit: california almonds
Prep Time Passive Time
20minutes 10 minutes
Prep Time
Passive Time
10 minutes
  1. Heat a large skillet over medium heat.
  2. Cook the prosciutto 6 to 7 minutes or until crisp. Place on cutting board and chop into small pieces.
  3. Place the skillet over medium-high heat. Add the almonds and jalapeno and cook 6 minutes or until almonds are golden brown, stirring frequently. Set aside with prosciutto.
  4. Combine the spinach, cantaloupe, berries, mint and basil in a large bowl. Whisk together the oil, vinegar, zest, sugar, honey and salt. Pour over the spinach mixture, add the prosciutto mixture and the parmesan and toss gently. Let stand 10 minutes to absorb flavors.
Recipe Notes

Nutrients per serving: 240 calories, 9g protein, 21 g carbohydrates, 4g fibre, 439 mg sodium