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Recipe from the cookbook The Italian Country Table by Lynne Rossetto Kasper.  Lynne says, "A melon salad is not a typical opening to a meal in Italy. I certainly didn't expect it when I Stayed at Le Frise, a guest farm in the mountains of northern Lombardy. . . Emma dresses chunks of melon with black pepper, vinegar and olive oil. She presents the melon on a bed of pale green curly endive and snips dark green chives over the salad at the last moment. Few things taste better with fresh goat cheese."

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, carbohydrate grams, and calories for all your favorite foods.

Check out Linda's wonderful Salads and Salad Dressing Recipes.

Don't forget to check out my Grilled Balsamic Chicken and Peaches dinner menu and Outdoor Smoked Salmon Dinner Menu which includes this wonderful Cantaloupe with Black Pepper, Oil, & Vinegar.

Cantaloupe with Black Pepper, Oil, & Vinegar

Half of a 2 1/2 to 3 pound ripe cantaloupe, seeds removed
Several pale green leaves from the center of a head of curly endive
Coarse salt and freshly ground black pepper
2 teaspoons fruity extra-virgin olive oil
2 teaspoons white wine vinegar
2 teaspoons snipped fresh chives or scallion tops

With a melon baller, scoop out 1-inch balls from the melon and place into a medium bowl. Line an 8-inch white serving plate with the endive greens.

Sprinkle the melon with salt and pepper to taste. Gently toss with the olive oil, then the wine vinegar. Spoon onto greens, scatter the chives over the melon, and serve.

Make 4 servings.