- Vegetable oil cooking spray
- 2 slices prosciutto, fat trimmed from edges
- 1 tablespoon 2 percent plain Greek yogurt
- 1 tablespoon reduced-fat mayonnaise
- 2 teaspoons honey
- Zest and juice of 1 lemon
- 1/4 teaspoon freshly ground black pepper
- 1/2 ripe honeydew melon, cut into thin strips (with a peeler) or scooped into balls
- 1/2 ripe cantaloupe, cut into thin strips (with a peeler) or scooped into balls
- 1/4 cup fresh basil, torn or thinly sliced
- Heat oven to 400°F. Coat a baking sheet with cooking spray. Place prosciutto slices 4 inches apart on baking sheet; cook until crisp, 8 to 10 minutes. Transfer to a plate lined with a paper towel. Whisk yogurt, mayonnaise, honey, zest, juice and pepper in a bowl until smooth. Add honeydew and cantaloupe; toss to combine; divide among 4 bowls. Crumble prosciutto; sprinkle it and basil over salad. Serve immediately.