Tomato, Cantaloupe, and Mint Salad
Serves 4| Hands-On Time: | Total Time:
- In a small saucepan, let the vinegar and brown sugar simmer until reduced to ¼ cup, 15 to 20 minutes. Transfer to a small bowl and let cool.
- Divide the tomatoes and cantaloupe among plates. Dividing evenly, drizzle with the oil and balsamic syrup, sprinkle with the mint, and season with ¼ teaspoon each salt and pepper.
- Per Serving
- Calories 181
- Fat 7g
- Sat Fat 1g
- Cholesterol 0mg
- Sodium 152mg
- Protein 2g
- Carbohydrate 26g
- Sugar 23g
- Fiber 2g
- Iron 1mg
- Calcium 46mg
What does this mean? See Nutrition 101 .
Try substituting basil for the mint and honeydew melon for the cantaloupe.