MELON, PROSCIUTTO AND MOZZ SALAD
SERVES 4. TOTAL: 15 MINS.
4 cups arugula
½ small cantaloupe, scooped with a melon baller
½ small honeydew, scooped with a melon baller
3½ oz prosciutto slices, halved
8 oz fresh mozzarella ball, torn into 1-inch pieces
2 tbsp extra-virgin olive oil
1 tbsp sherry vinegar
½ tsp salt and pepper, each
¼ cup fresh basil leaves, torn, for garnish
1. Arrange arugula, cantaloupe, honeydew, prosciutto and mozzarella on a platter.
2. Drizzle with olive oil and sherry vinegar. Season with salt and pepper, to taste. Sprinkle with basil leaves, if desired.
HONEY-SRIRACHA GRILLED SHORT RIBS
SERVES 4. TOTAL: 25 MINS.
1/3 cup balsamic vinegar
2 tbsp red wine vinegar
2 tbsp honey
2 cloves garlic
1 tbsp sriracha
This story is from the Summer 2022 / July - September 2022 edition of Clean Eating.
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This story is from the Summer 2022 / July - September 2022 edition of Clean Eating.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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