Mozzarella and Melon Salad
Mozzarella and Melon Salad - Healthy sidekicks: Wonderfully light appetizer and side dish that's perfect for the barbecue
Healthy, because
Even smarter
Nutritional values
In this salad, vitamins A and C provide tons of antioxidants, which can help prevent damage from sun rays, especially in summer months.
To see if your melon is ripe, sniff at the stem base of the melon before buying. If you smell a fruity aroma, then it is ripe. Zero fragrance, on the other hand, means that the fruit is not yet ripe and will have a bland taste.
(Percentage of daily recommendation)
| Calorie | 195 cal. | (9 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 584 mg | (15 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 2 Tbsps balsamic vinegar
- salt
- peppers
- 2 Tbsps olive oil
- 9 ozs Mozzarella
- 18 ozs ripe Melon (such as cantaloupe or honeydew)
- 7 ozs Raspberries
- 2 Romaine lettuce
Kitchen utensils
Preparation steps
Whisk together the balsamic vinegar, 3 tablespoons water, salt and pepper to taste, and olive oil.
Drain mozzarella and cut into slices.
Remove melon seeds with a spoon and scoop out flesh from the shell with a melon baller.
Pick over raspberries, then gently rinse and drain well.
Rinse the romaine lettuce, spin dry and separate leaves, tearing larger ones in half. Toss with about 2/3 of the dressing and season with salt and pepper.
Divide romaine, mozzarella, melon and raspberries among plates, drizzle with remaining dressing and serve immediately.
