Cut ham into small chunks; set aside. Heat almond slivers in a non-stick skillet until lightly browned. Combine ham, almonds and remaining salad ingredients. To prepare dressing, combine ingredients as listed. Pour dressing over salad; toss. Cut cantaloupes in half crosswise; remove seeds. Scoop out enough cantaloupe to create a bowl large enough to hold 1 1/2 cups of salad. Divide salad into cantaloupe haves. Garnish with mint leaves.
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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 389 (73%)|
|Amt Per Serving||% DV|
|Total Fat 43.2g||58 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 21.7g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 34.2mg||11 %|
|Sodium 346.4mg||12 %|
|Potassium 479.5mg||13 %|
|Total Carbohydrate 29.9g||9 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 23.5g|
|Protein 10.8g||15 %|
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Calories per serving: 531
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