Try this Barley salad with Melon and Prosciutto crude recipe, or contribute your own.
Suggest a better descriptionCook barley according to the packet instructions. Drain, put under running water and leave to cool
Scoop the pulp out of the melon and cut into cubes. Put the melon shell overturned in a colander to drain its juices. Keep aside to serve the salad into it, if you wish
Cut the prosciutto and cheese let into cubes and finely chop the basil leaves. Add these and the melon cubes to the cold barley and season. In a small bowl beat together the olive oil and lemon juice and mis delicately to the salad.
Add the melon a few inutes before serving as it loses a lot of water and can affect the consistency of the salad
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Serving Size: 1 Serving (15g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 33 | ||
Calories from Fat: 31 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.4mg | 0 % | |
Potassium 26.9mg | 1 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 0.4g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 33
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