Appetizers / Soups / Salads

Basil-Balsamic Canteloupe Salad is for Salad.

Basil-Balsamic Canteloupe Salad takes 10 minutes to prepare.

Basil-Balsamic Canteloupe Salad takes several minutes to cook.

Basil-Balsamic Canteloupe Salad makes 3 servings.

The ingredients for Basil-Balsamic Canteloupe Salad are:

1/2 medium canteloupe melon
2 Roma (plum) tomatoes
1/2 cucumber
10 leaves fresh basil
1 Tbsp. balsamic vinegar
1 tsp extra virgin olive oil
1/2 tsp. kosher salt (use LESS if using table salt)
1/4 tsp. finely ground white pepper

Here is how you make Basil-Balsamic Canteloupe Salad:

Separate the canteloupe into 1/2-in. balls using a melon baller or cut into 1/2-in dice. Be sure to keep any juice that comes out when cutting/balling, and pour that into the bowl with the melon.Cut the tomatoes and cucumber into medium dice and add to the bowl with the canteloupe. Chiffonade the basil: Stack the leaves and roll them up together like a cigar. Use a chef's knife to finely slice the roll of basil. The result will be fine, uniform strands of basil.Whisk the balsamic vinegar and olive oil together in a small bowl. Add the basil, salt, and pepper and stir gently to combine. Pour dressing over the salad and toss gently.Makes three servings of approximately 1-1/2 cups each.Number of Servings: 3Recipe submitted by SparkPeople user RACHELRHF.

The nutritional information for Basil-Balsamic Canteloupe Salad is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 64.3

• Total Fat: 1.6 g
• Cholesterol: 0.0 mg
• Sodium: 410.8 mg
• Total Carbs: 12.2 g
• Dietary Fiber: 1.6 g
• Protein: 1.4 g

The dietary needs meet for Basil-Balsamic Canteloupe Salad is Vegetarian