Prosciutto And Melon Salad With Cantaloupe Vinaigrette

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Ingredients

1 cup (1/2-inch) cubed cantaloupe

2 tablespoons rice vinegar

4 teaspoons canola oil

1 teaspoon sugar

1/4 teaspoon salt

12 cups arugula leaves

1 medium honeydew melon, peeled, seeded, and cut into 24 slices

1 medium cantaloupe, peeled, seeded, and cut into 24 slices

8 very thin slices prosciutto (about 4 ounces)

1/2 teaspoon freshly ground black pepper

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