Cantaloupe and Cucumber Salad
MAKES: 4 servings
SERVING SIZE: 3/4 cup (about)
CARB GRAMS PER SERVING: 7Rated : Not yet rated Nutrition Facts Per Serving:
Servings Per Recipe: 4
cal.(kcal): 79
Fat, total(g): 5
chol.(mg): 6
sat. fat(g): 2
carb.(g): 7
Monosaturated fat(g): 3
fiber(g): 1
sugar(g): 6
pro.(g): 2
vit. A(IU): 2138
vit. C(mg): 23
Thiamin(mg): 0
Riboflavin(mg): 0
Niacin(mg): 1
Pyridoxine (Vit. B6)(mg): 0
Folate(µg): 20
Cobalamin (Vit. B12)(µg): 0
sodium(mg): 236
Potassium(mg): 237
calcium(mg): 50
iron(mg): 1
Diabetic Exchanges
Vegetables(d.e): 1
Fruit(d.e): 1
Fat(d.e): 1
1 recipe Balsamic Vinaigrette
1/2 large cantaloupe, cubed (1 1/2 cups)*
1/2 large cucumber, halved lengthwise and sliced* (1 1/2 cups)
3 tablespoons crumbled feta cheese
1 tablespoon snipped fresh basil
1 tablespoon snipped fresh mint
1. Prepare Balsamic Vinaigrette; set aside.

2. In a large bowl toss together cantaloupe, cucumber, feta cheese, basil, and mint. Drizzle Balsamic Vinaigrette over the cantaloupe mixture. Toss lightly. Serve immediately.

Tip
*Test Kitchen Tip: If desired, use a vegetable peeler to make ribbons of the unpeeled cucumber and cantaloupe.