Vegetarian Low-Fat Tomato and Melon Salad

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Vegetarian Low-Fat Tomato and Melon Salad

 

1 pint cherry tomatoes

4 1/2 pounds honeydew melon (1 large)

3 pounds cantaloupe (1 large)

1/4 cup red currant or apple jelly

1 teaspoon salt

1 teaspoon coarsely ground black pepper

1 bunch spinach

 

1. In 5-quart saucepot over high heat, heat 3 quarts water to boiling. Cut

small " x " in stem end of each cherry tomato. Add tomatoes to boiling water;

cook 5 seconds. Drain; cool under running cold water.

2. With fingers, slip cherry tomatoes from their skins one at a time; place

in colander to drain off excess liquid. Cut each melon in half; discard

seeds. With melon baller, scoop melons into balls; reserve any remaining

melon for use another day. Place melon balls in bowl with cherry tomatoes.

Cover and refrigerate melon-ball mixture if not serving right away.

3. To serve, in bowl, with wire whisk or fork, stir jelly, salt, and pepper

until jelly is smooth. Mince enough spinach to equal 1/4 cup. Drain liquid

from the melon-ball mixture. Add melon-ball mixture and chopped spinach to

bowl with jelly mixture; toss to coat. Arrange remaining spinach leaves on

platter; spoon melon-ball mixture over spinach leaves. Toss to serve.

Makes 6 servings.

Calories...35...Fat...0.2...Protein...trace...Carbs..9 g....Sodium..276 mg

.....Fiber...1.8 g.