- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 4 to 6
Ingredients
- 10 slices
- Maestro Hot Calabrese Salami
- 1/2 pkg/65 g
- 4 cups
- Compliments Organic Baby Arugula
- 1 L
- 1/2
- small seedless watermelon, cut into 20 balls or cubes
- 1/4
- cantaloupe, cut into 12 balls or cubes
- 1/4
- honeydew, cut into 12 balls or cubes
- 10 slices
- San Danielle Prosciutto (deli counter)
- about 125 g
- 1 tub
- Tre Stelle Mini Mini Bocconcini, drained
- 200 g
- 1/3 cup
- Infarm Basil, leaves only
- 75 mL
- 1/8 tsp
- Clubhouse Cracked Black Pepper
- 1/2 mL
- 2 tbsp
- balsamic glaze
- 30 mL
- 2 tbsp
- Panache Extra Virgin Olive Oil
- 30 mL
Method
Step 1
Preheat oven to 375oF (190oC). Line baking sheet with parchment paper. Lay salami slices in a single layer on parchment. Bake about 10 min., or until crisp. Set aside to cool.
Step 2
Arrange bed of arugula on large platter. Scatter the assorted melon balls over top. Tear prosciutto slices into halves or thirds, nestle around melon balls. Scatter bocconcini , basil leaves and cracked pepper over top. Drizzle with balsamic glaze and olive oil.
Step 3
Crumble the crisped salami over top the salad. Serve immediately.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 290
- Fat:
- 19 g
- Saturated Fat:
- 7 g
- Carbs:
- 12 g
- Fibre:
- 1 g
- Sugar:
- 8 g
- Cholesterol:
- 50 mg
- Protein:
- 17 g
- Sodium:
- 640 mg
