Tomato, Cantaloupe, and Mint Salad
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 cup balsamic vinegar
- 2 tablespoons light brown sugar
- 1 pound tomatoes, cut up
- 1/4 cantaloupe, cut up
- 2 tablespoons olive oil
- 1/2 cup mint leaves
- kosher salt and black pepper
Directions
- 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.
Nutritional Information
- 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
.
Quick Tip
Try substituting basil for the mint and honeydew melon for the cantaloupe.
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