melon mango and mint salad with prosciutto strips

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Cooking receipe to make melon mango and mint salad with prosciutto strips under category General Recipes. You may find some video clips related to this receipe below.

melon mango and mint salad with prosciutto strips

1 honeydew melon (about 2 pounds) seeded peeled and tut into 1/2 inch chunks

2 ripe mangos peeled cut from pit and cut into 1/2 inch chunks

2/3 cup flesh lemon juice

3 tablepoons vinegar

3 tablespoons chopped fresh mint

pinch of salt

1/2 teaspoon ground pepper

1/4 cup sunflower or vegetable oil

4 cups watercress leaves coarsely dropped (about 1 bunch)

4 ounces paper thin prosciutto cut into strips

1/2 cup (2 ounces) pine nuts toasted (qv)

In a large bowl combine melon and mango.

Stir in 3 tablespoons lemon juice 2 tablespoons sugar 2 tablespoons mint and salt.

Let sit for about 10 minutes tossing occasionally.

In a small bowl whisk together remaining lemon juice remaining sugar remaining mint pepper and oil.

Place watercress on a platter and drizzle with half of dressing.

Stir remaining dressing into melon mixture.

Arrange melon mixture over watercress and cover with prosciutto and pine nuts.

Prosciutto crudo is raw unsmoked ham from the province of Parma.

Its lusty yet delicate tote results partly from a diet that includes the whey of Parmesan cheese as well as from long curing in the area

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