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Cantaloupe Salad

Western.Chefs's picture
Ingredients
  Cantaloupe melon 2
  Cucumber 1⁄2 , peeled
  Ripe pears 2 , peeled and cored
  Vinaigrette 6 Tablespoon
  Sour cream 4 Tablespoon
  Lemon juice 2 Tablespoon
  Sugar 2 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

Cut the melons in half and remove the seeds.
Scoop out the flesh, leaving 1/4-inch (1/2-cm) thick shells.
Dice the flesh and put it into a bowl.
Dice the cucumber and pears and mix with the melon.
Pour in the vinaigrette, toss well to mix and set aside for 1 hour in the refrigerator.
Drain the fruit and cucumber and pile into the melon shells.
Beat the sour cream with the lemon juice and sugar and season to taste.
Spoon the dressing over the salad and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Cantaloupe
Interest: 
Everyday
Preparation Time: 
60 Minutes
Servings: 
4

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 370 Calories from Fat 63

% Daily Value*

Total Fat 7 g10.6%

Saturated Fat 2.1 g10.6%

Trans Fat 0 g

Cholesterol 7.8 mg2.6%

Sodium 381 mg15.9%

Total Carbohydrates 83 g27.6%

Dietary Fiber 9.3 g37.1%

Sugars 69.8 g

Protein 7 g14.1%

Vitamin A 509.8% Vitamin C 470.9%

Calcium 9.5% Iron 10.3%

*Based on a 2000 Calorie diet

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Cantaloupe Salad Recipe