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ingredients

2 cups fresh young arugula
1 ruby red grapefruit, segmented, skin and seeds removed
1 firm ripe avocado, peeled and cut into small cubes
1/2 melon (cantaloupe or other orange or yellow variety), peeled, seeded and cut into 1/2-inch cubes
8-10 thin slices of prosciutto, cut into strips
2-3 oz. feta cheese (we recommend bulgarian or goat feta)
shredded fresh basil, for garnish
fresh ground pepper
1 jar vino de milo pomegranate port dressing and marinade

print this recipe - send recipe to a friend
salad - serves 2
submitted by sura sevastopoulos

directions
  1. Toss the arugula with the Pomegranate Port dressing. spread it onto one platter or two plates.
  2. Toss the grapefruit, avocado and melon pieces with the Pomegranate Port dressing. Mound fruit mixture onto the center of the arugula.
  3. Sprinkle the shredded basil over it. Arrange the prosciutto around one side (edge) of the plate, and feta around the opposite side. Sprinkle some fresh ground pepper onto the feta.
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