The longer this salad sits and the flavors meld, the spicier it gets.
1/2 c sugar
1/2 c water
1/2 small jalapeño, thinly sliced
2 c cubed honeydew
2 c cubed cantaloupe
Combine sugar and water in a small saucepan; bring to a boil, stirring until sugar dissolves. Remove from heat; add jalapeño slices. Chill.
Combine sugar mixture and cubed melons. Cover and refrigerate at least 4 hours.
Yields 6 (2/3 cup) servings
Nutritional Information:
Calories: 104 Fat: 0.2 g Cholesterol: 0 mg
Sodium: 11 mg Carbohydrates: 26.5 g Fiber: 0.8 g
Protein: 0.8 g
This recipe is from the 2004 Cooking Light collection.
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