Fontina and Melon Salad

Put the "lazy" back in Sundays. This new take on the fruit-and-cheese course is made in a flash with bottled poppy seed dressing.

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Fontina and Melon Salad

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1.0 by 1 people

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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

Prepare salad; cover and chill for up to 24 hours. Serve as directed.

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Nutrition Facts (Fontina and Melon Salad)

  • Per serving:
  • 319 kcal ,
  • 11 g fat
  • (6 g sat. fat ,
  • 73 mg chol. ,
  • 309 mg sodium ,
  • 41 g carb. ,
  • 1 g fiber ,
  • 14 g pro.
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