Recipe: 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

• 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.

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:

Calories136Fat9 gSodium220 mgSaturated fat4g

Carbohydrates11 gCalcium121 mg