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Escarole Salad With Melons and Crispy Prosciutto Recipe - Food.com red chicory, dry cured ham, olive oil, almond, pepper, cantaloupe melon, shallot, balsamic vinegar, red wine vinegar, salt The Italian combination of melon and prosciutto pair nicely in this first-course salad. This recipe was in our local newspaper. Serving Size: 1 (183) g Servings Per Recipe: 6 AMT. PER SERVING % DAIL...
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