Pickled Cantaloupe Salad

Quick pickled cantaloupe shines in this simple summer salad. We like to serve it with farro and burrata cheese.

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  • Makes: 4 servings
  • Serving Size: 1 1/4 cup
  • Hands On: 20 mins
  • Total Time: 35 mins

Pickled Cantaloupe Salad

Directions

  1. In a large bowl combine cantaloupe, serrano, tomato, and walnuts. In a small saucepan combine vinegar, sugar and salt. Bring to a simmer, stirring to dissolve sugar; pour over cantaloupe mixture and let stand 15 minutes, stirring occasionally. Serve mixture over farro and cheese.

From the Test Kitchen

*

Because hot chile peppers, such as serranos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

**

In a medium saucepan combine 3/4 cup farro and 2 cups water. Bring mixture to a boiling, reduce heat, simmer, covered, for 25 minutes or until tender. Drain.

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Nutrition Facts (Pickled Cantaloupe Salad)

  • Per serving:
  • 454 kcal ,
  • 25 g fat
  • (9 g sat. fat ,
  • 7 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 0 mg chol. ,
  • 381 mg sodium ,
  • 45 g carb. ,
  • 6 g fiber ,
  • 17 g sugar ,
  • 15 g pro.

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