Prosciutto, Cantaloupe & Beetroot Salad
Cantaloupe and prosciutto are one of Italy's greatest marriages and together with the beetroot make a wonderful family. This is a great dish to serve to family and friends for summer entertaining, and has been labeled as a family favourite for an entrée at our Christmas Dinner. It presents beautifully on a large platter for an informal get together, and for some strange reason it always reminds me of summer!
450g can GOLDEN CIRCLE Sliced Beetroot, drained & julienned
½ cantaloupe, peeled and sliced into thin wedges
½ red onion, cut in half, then thinly sliced
8 thin slices prosciutto, chopped
100g snow pea sprouts
2 tbsp olive oil
1 tsp Dijon mustard
1 tbsp white wine vinegar
Freshly ground pepper and salt, to taste
- Prepare dressing by combining dressing ingredients in a jar and shaking well to combine.
- On four serving plates, arrange layers of GOLDEN CIRCLE beetroot, cantaloupe, red onion, snow pea sprouts and prosciutto. Repeat to form a small layered pile.
- Pour a little dressing over the salads. Serve immediately.
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