Fontina and Melon Salad
Put the "lazy" back in Sundays. This new take on the fruit-and-cheese course is made in a flash with bottled poppy seed dressing.
Ingredients
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1-1/2 cups large bow tie pasta (about 6 ounces)
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2 cups cantaloupe and/or honeydew melon chunks
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1 cup cubed fontina or Swiss cheese (4 ounces)
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1/3 cup bottled nonfat poppy seed salad dressing
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1 to 2 tablespoons snipped fresh mint
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2 cups watercress, stems removed
Directions
1.
Cook pasta according to package directions; drain. Rinse with cold water; drain again.
2.
In a large bowl toss together pasta, cantaloupe, and cheese. Combine salad dressing and mint; pour over pasta mixture, tossing gently to coat. Serve immediately or cover and chill up to 24 hours.
3.
To serve, stir watercress into pasta mixture. If desired, serve salad in melon shells. Makes 4 servings.
Make-Ahead Tip
Prepare salad; cover and chill for up to 24 hours. Serve as directed.
Nutrition information
Calories 319, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 73 mg, Sodium 309 mg, Carbohydrate 41 g, Fiber 1 g, Protein 14 g. Daily Values: Vitamin A 44%, Vitamin C 105%, Calcium 18%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet
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