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Fontina and Melon Salad
Ingredients
-
1 1/2
cups large bow tie pasta (about 6 ounces)
-
2
cups cantaloupe and/or honeydew melon chunks
-
1
cup cubed fontina or Swiss cheese (4 ounces)
-
1/3
cup bottled nonfat poppy seed salad dressing
-
1
- 2
tablespoons snipped fresh mint
-
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.
From the Test Kitchen
- Make Ahead Tip Prepare salad; cover and chill for up to 24 hours. Serve as directed.
Nutrition Facts
(Fontina and Melon Salad)
- Servings Per Recipe 4,
- Calories 319,
- Protein (gm) 14,
- Carbohydrate (gm) 41,
- Fat, total (gm) 11,
- Cholesterol (mg) 73,
- Saturated fat (gm) 6,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 453,
- Vitamin C (mg) 62,
- Sodium (mg) 309,
- Calcium (DV %) 182,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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