From “The Simple Art of Eating Well,” by Jesse Price and the Eating Well Test Kitchen. Serves 6 as a modest side, 2-3 as a meal.
Ingredients
4 ounces whole-grain bread, torn into bite-sized pieces (about 2 1/2cups)
3 tablespoons extra-virgin olive oil
1 ounce thinly sliced prosciutto, cut into thin strips (about 1/3cup)
2 cloves garlic, minced
2 tablespoons red-wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups torn arugula leaves
2 cups cubed firm ripe melon
2 tablespoons chopped fresh basil
Directions
Preheat oven to 250 degrees. Spread bread pieces a baking sheet. Bake until lightly toasted, about 20 minutes.
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.
Place arugula, melon, basil and the bread in a large bowl. Add the prosciutto mixture and toss to combine. Let stand for about 20 minutes before serving so the bread can absorb some of the dressing.
Per serving (based on 6 servings): 130 calories, 8 g fat (1 g sat fat, 5 g mono), 4 mg cholesterol, 13 g carbohydrate, 3 g protein, 3 g fiber, 277 mg sodium, 150 mg potassium
