Arugula, Cantaloupe, and Ham Salad with Pink Peppercorn Vinaigrette Recipe
Servings: 4
Ingredients
- For the dressing:
- 4 tablespoons Champagne vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 teaspoons ground pink peppercorns
- 1/2 cup canola oil
- For the salad
- 8 cups baby arugula leaves
- 2 cups cubed cantaloupe
- 6 slices high-quality deli ham (I used Black Forest Ham)
View Full Recipe at Southern Boy Dishes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 4 servings | |
| Calories 271 | |
| Calories from Fat 244 | 90% |
| Total Fat 27.58g | 34% |
| Saturated Fat 2.07g | 8% |
| Trans Fat 0.11g | |
| Cholesterol 0mg | 0% |
| Sodium 28mg | 1% |
| Potassium 225mg | 6% |
| Total Carbs 6.76g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 5.51g | 4% |
| Protein 1.17g | 2% |
