Melon and Berry Salad
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Melon and Berry Salad July, 2007 Serves 4 / This simple, colorful, and kid-friendly dish bursts with antioxidant-rich fruits. Serving tip: For a fun presentation, serve in hollowed-out melon halves (leave about 1/3 inch flesh attached to the rind). 1 small ripe cantaloupe or other sweet melon 1/2 cup fresh blueberries 1/4 cup fresh raspberries 1 orange, freshly squeezed (about 1/3 cup) 1 tablespoon chopped fresh mint 1/4 teaspoon ground cinnamon 1. Cut melon in two equal halves; remove seeds. Using a melon baller or knife, remove flesh, chop into 1/2-inch chunks, and transfer to a large mixing bowl. (Save rinds for serving bowls, if desired.) Add blueberries, raspberries, and orange juice. Mix gently. Pour mixture and all juices into serving bowls. Sprinkle with mint and cinnamon. Serve immediately. PER SERVING: 66 cal, 5% fat cal, 0g fat, 0g sat fat, 0mg chol, 1g protein, 16g carb, 2g fiber, 18mg sodium |
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