Melon Salad
Recipe: #26610
July 25, 2017
Categories: Salads, Fruit Salad, July 4th, Labor Day, Gluten-Free, No Eggs, Herbs, more
"Recipe source: Cooking Light (July 2016)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (255.5 g)
- Calories 325.8
- Total Fat - 10.2 g
- Saturated Fat - 2.6 g
- Cholesterol - 16.7 mg
- Sodium - 486.8 mg
- Total Carbohydrate - 53.1 g
- Dietary Fiber - 1.6 g
- Sugars - 50 g
- Protein - 10.6 g
- Calcium - 168.3 mg
- Iron - 3.1 mg
- Vitamin C - 30.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
On a serving plate spread the yogurt in a circle.
Step 2
In a bowl whisk together the dressing ingredients (parsley - juice plus 1/8 teaspoon salt, pepper and red pepper flakes. Add all the melon balls and the radish and toss.
Step 3
Using a slotted spoon mound the melon mixture on top of the yogurt, reserving the dressing mixture. Sprinkle with bacon and the remaining 1/4 teaspoon salt.
Step 4
Drizzle with 2 tablespoons of the dressing mixture and discard remaining dressing. Sprinkle with basil.
Tips
No special items needed.
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