Per each salad layer the following on a serving plate:
5 bite size pieces of cantaloupe
A small handful of arugula that has been tossed with 1 teaspoon olive oil and ½ teaspoon white wine vinegar
1 or 2 small thin slices of Spanish jamon
1 or 2 thin slices, shaved with a vegetable peeler, of Spanish cheese such as Cabra de Murcia
Drizzle with ½ teaspoon honey (you can also mix the honey with equal parts olive oil)
Sprinkle entire salad with ground black pepper
Nutrition Notes: Arugula is one of the dark green leafy vegetables very rich in many antioxidants, phytochemicals, vitamins and minerals. Cantaloupe is an orange colored food also rich in these nutrients. The more color, the more the nutrients! The jamon and cheese is high in salt, but the quantity used is very small. No other salt is added here. Jamon is a dry cured ham, similar to proscuitto. This is a small portion that can be used as a tapas. Increase as desirserving size ed for a side salad or entree.
nina in the kitchen 