Cantaloupe and Watercress Salad

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By: Andrew Chase

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.

Ingredients

4 cups (1 L) watercress, torn; 2 cups (500 mL) ripe cantaloupe, cut in 1-inch (2.5 cm) cubes
Raspberry Vinaigrette:: 3 tbsp (45 mL) extra-virgin olive oil; 1-1/2 tbsp (22 mL) raspberry vinegar; 1/4 tsp (1 mL) each salt, pepper and granulated sugar

Preparation

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.

Serving(s): 4

Nutritional Information
Per serving: about
Calories	123
Protein	2 g
Fat (total)	10 g
Sat. Fat	1 g
Carbohydrate	8 g
Fibre	1 g
Sodium	165 mg
Calcium	5 % RDI
Iron	2 % RDI
Vitamin A	42 % RDI
Vitamin C	80 % RDI
Folate	8 % RDI

Also in this menu:

Vegetarian summer feast

Source

Homemakers Magazine: September 2005

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