SUMMER MELON SALAD WITH FETA AND MINT

Serves 6.

Note: Adapted from Cottage Living.

4 c. cubed or balled melon, such as watermelon, honey dew, cantaloupe or muskmelon

1 pint cherry, grape or pear tomatoes, washed, cut in half

4 oz. cubed feta cheese (about 1/2 c.)

1 bunch watercress, stems removed, washed and drained (about 2 c.) or use arugula

• 2 tbsp. olive oil

• 2 tbsp. balsamic vinegar

• 1 tbsp. chopped fresh mint

• Sea salt, to taste

Freshly ground pepper, to taste

Directions

Place the melon and tomatoes on a large platter or arrange them on individual serving plates.

Sprinkle the cheese and watercress evenly on top.

Drizzle the salad with olive oil and vinegar and sprinkle it with mint.

Season with sea salt and pepper and serve.

Nutrition information per serving:

Calories 136 Fat 9 g Sodium 220 mg Saturated fat 4g

Carbohydrates 11 g Calcium 121 mg

Protein 4 g Cholesterol 17 mg Dietary fiber 1 g