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Melon-And-Peach Salad With Prosciutto And Mozzarella

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Food & Wine
Related tags
salad gluten free low carb nut free memorial day lunch

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Ingredients

One 1 1/2-pound honeydew melon—seeded, peeled and thinly sliced

1 peach, peeled and thinly sliced

1 tablespoon extra-virgin olive oil

2 teaspoons vin cotto or balsamic vinegar

Salt and freshly ground pepper

2 tablespoons chopped basil

2 tablespoons chopped marjoram

1/2 pound fresh mozzarella, chopped

8 thin slices of prosciutto (2 ounces)

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