Lime-Mint Melon Salad
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- Prep 20min
Updated December 22, 2016
cups 1/2-inch cubes honeydew melon (1/2 medium)
cups 1/2-inch cubes cantaloupe (1/2 medium)
teaspoon grated lime peel
tablespoons chopped fresh or 1 tablespoon dried mint leaves
In medium glass or plastic bowl, toss ingredients.
Cover; refrigerate about 2 hours or until chilled.
- Select cantaloupe and honeydew melons by smelling the soft stem end. A sweet, fruity fragrance means ripeness. Store both varieties of melon at room temperature until they are ripe, then keep them in the refrigerator.
- Instead of cubing the melons, cut into balls with a melon baller.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
0 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.