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Corn, Zucchini and Cantaloupe Salad with Prosciutto and Fresh Herbs
FLOATING KITCHEN11Ingredients
10Minutes
170Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups cantaloupe (cubed)
- 2 ears cooked corn (kernels sliced off)
- 1 medium zucchini (trimmed and peeled into ribbons)
- 2 tsp. extra virgin olive oil
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. red pepper flakes
- 1/4 cup fresh basil leaves (torn)
- 1/4 cup fresh mint leaves (torn)
- 3 oz. prosciutto (cut into strips and rolled)
- 3 Tbsp. dressing (buttermilk)
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium500mg21% |
| Potassium650mg19% |
| Protein7g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber2g8% |
| Sugars14g |
| Vitamin A110% |
| Vitamin C110% |
| Calcium4% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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