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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.

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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