By: EatingWell

Servings: 6

Yield: 6 servings, about 1 cup each

Total Time: 50 minutes

Prep Time: 30 minutes

Recipe Description:

Traditional panzanella, Italian bread salad, was the inspiration for this dish.
This variation uses sweet, ripe melon instead of tomatoes, plus peppery
arugula and a touch of sizzled prosciutto to complement the taste of
the melon. Try firm-textured orange- or green-fleshed melons, such as
honeydew, casaba, cantaloupe or Galia. We even like it with watermelon.

Recipe Ingredients:

1. 4 ounces whole-grain bread, torn into bite-size pieces (about 2 1/2 cups)
2. 3 tablespoons extra-virgin olive oil
3. 1 ounce thinly sliced prosciutto, cut into thin strips (about 1/3 cup)
4. 2 cloves garlic, minced
5. 2 tablespoons red-wine vinegar
6. 1/4 teaspoon salt
7. 1/4 teaspoon freshly ground pepper
8. 4 cups torn arugula leaves
9. 2 cups cubed firm ripe melon
10. 2 tablespoons chopped fresh basil

Recipe Steps:

1. Preheat oven to 250°F.
2. Spread bread pieces on a baking sheet. Bake until lightly toasted, about 20 minutes.
3. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add prosciutto
   and cook, stirring occasionally, until crisp, 3 to 4 minutes. Add
   garlic and cook, stirring, 30 seconds more. Remove from the heat and
   stir in vinegar, salt and pepper.
4. Place arugula, melon, basil and the toasted bread in a large bowl. Add the prosciutto mixture
   and toss to combine. Let the salad stand for about 20 minutes before
   serving so the bread can absorb some of the dressing.

Recipe Nutrition:

Per serving:
130 calories; 8 g fat (1 g saturated fat, 5 g mono unsaturated fat); 4
mg cholesterol; 13 g carbohydrates; 3 g protein; 3 g fiber; 277 mg
sodium; 149 mg potassium

Nutrtion Bonus: Vitamin C (16% daily value).

1 Carbohydrate Servings

Exchanges: 1/2 starch, 1 vegetable, 1 1/2 fat