Arugula, Prosciutto and Cantaloupe Salad

Arugula, Prosciutto and Cantaloupe Salad

Ingredients:
4 cups arugula, loosely packed
6 slices prosciutto, cut into 1/2-inch strips
1/2 cantaloupe, seeds and rind removed, cut into 1/2-inch cubes
1 cup walnuts, roughly chopped
Extra-virgin olive oil
Freshly ground black pepper, to taste

Directions:
Divide the arugula between four plates.
Top the arugula with prosciutto, cantaloupe and walnuts. Season with freshly
ground black pepper to taste.
Drizzle a little olive oil over each salad.
Crab and Mango Salad
Serves 2
Crab is a good source of protein and Omega-3 fat. The mango adds a nice sweet-
and-sour component to the salad. One bite of this salad and you’ll think you’re on
an island in the Caribbean—especially if you can eat it outside on a nice sunny day.