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.”
Note from Linda: This Cantaloupe with Black Pepper Salad is a fantastic salad to serve your family and friends. Everyone loves it and it is so easy to make!
Recipe from the cookbook The Italian Country Table by Lynne Rossetto Kasper.
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With a melon baller, scoop out 1-inch balls (or cut with knife into bite-size pieces) from the cantaloupe and place into a medium-size bowl.
Line an 8-inch serving plate with the endive greens.
Sprinkle the cantaloupe balls with salt and black pepper to taste. Gently toss with the olive oil, then the wine vinegar.
Spoon the cantaloupe mixture onto the prepared endive greens, scatter the chives over the melon, and serve.
Make 4 servings.
Per Serving -1.8 Fat grams, 5 Carbohydrate grams, 29 calories, 1 WW points
Categories:Diet recipes Healthy Recipe Collection (Low fat, Low Calorie, Low Carb) Melons Salad & Salad Dressing Recipes