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| General Category : Salads and Salad Dressings |
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| Food Group : Vegetables, Fruits |
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| Cuisine Type : Vegetarian |
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| Preparation Method : Other |
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| If you aren't serving this salad as part of a vegetarian meal, you can top it with one or two slices of cured ham, such as prosciutto, serrano or Westphalian ham. |
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Ingredients
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4 cups (1 L) watercress, torn |
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2 cups (500 mL) ripe cantaloupe, cut in 1-inch (2.5 cm) cubes |
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Raspberry Vinaigrette: |
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3 tbsp (45 mL) extra-virgin olive oil |
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1-1/2 tbsp (22 mL) raspberry vinegar |
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1/4 tsp (1 mL) each salt, pepper and granulated sugar |
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Preparation
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Raspberry Vinaigrette: Whisk together oil, vinegar, salt, pepper and sugar; set aside.
In large serving bowl, toss watercress and cantaloupe with vinaigrette.
Makes 4 servings.
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Nutritional information
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Per serving: about 123 cal, 2 g pro, 10 g total fat (1 g sat. fat), 8 g carb, 1 g fibre, 0 mg chol, 165 mg sodium. % RDI: 5% calcium, 2% iron, 42% vit A, 80% vit C, 8% folate.
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Source
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Homemakers Magazine: September 2005
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