Number of servings :
Type of meal : | Salads | Salads
Special diet :
1 tbsp (15 mL) hulled pumpkin seeds
1/4 cup (60 mL) seedless raspberry all-fruit spread
1 tbsp (15 mL) balsamic vinegar
2 tsp (10 mL) fresh lemon juice
1/4 tsp (1 mL) cinnamon
1/4 tsp (1 mL) pepper
1 large cantaloupe
1 cup (250 mL) blueberries
Toast pumpkin seeds in small, heavy skillet over medium heat until they begin to pop, about 5 minutes. Set aside to cool. Whisk together raspberry spread, vinegar, lemon juice, cinnamon, and pepper in large bowl.
Halve the cantaloupe and scoop out the seeds with a spoon. With chef’s knife, cut the cantaloupe halves into wedges 1/2 to 1 inch (1 cm to 2.5 cm) thick. With a small, sharp knife, remove the rind from the cantaloupe wedges. Add cantaloupe wedges and blueberries to bowl containing vinaigrette and toss to combine. Serve salad sprinkled with toasted pumpkin seeds.
Cook’s Clue: This salad can be a first course, side dish, or dessert. With the addition of grilled chicken strips, cooked shrimp, or crumbled goat cheese, it becomes a light main course that can be served on a bed of soft greens. Health Hint: Pumpkin seeds contain compounds known as plant sterols, which may help to lower both total and LDL (“bad”) cholesterol.
Imported on 2011-01-20 16:41:26 — Original ID:1703