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Blueberry Salad With Prosciutto And Melon

Nutrition per serving    (USDA % daily values)
CAL
1633
FAT
45%
CHOL
0%
SOD
22%

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Ingredients for 4 servings

2 tablespoons olive oil

2 tablespoons fresh lime juice

2 tablespoons chopped fresh Italian parsley

1/2 teaspoon coarse kosher salt

1/4 teaspoon aniseed, coarsely crushed in mortar with pestle or in resealable plastic bag

1/4 teaspoon finely grated lime peel

1 11-ounce container fresh blueberries (about 2 cups)

1 small fennel bulb, trimmed, halved vertically, cored, cut into 1/4-inch-wide strips

1 cup thinly sliced red onion

12 paper-thin prosciutto slices

12 1/4- to 1/3-inch-thick wedges peeled cantaloupe or honeydew

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