Cantaloupe Salad With Raspberry Vinaigrette

Cooking Time: 5 minutes

Preparation Time: 10 minutes Yields 4 servings

Ingredients:

1 tablespoon hulled pumpkin seeds

1/4 cup seedless raspberry all-fruit spread1 tablespoon balsamic vinegar

2 teaspoons fresh lemon juice

1/4 teaspoon cinnamon

1 large cantaloupe , cut into 8 wedges

1 cup fresh blueberries

Directions:

 Toast pumpkin seeds in a small, heavy skillet over medium heat until they begin to pop, about 5 minutes. Set aside to cool.

Meanwhile, whisk raspberry spread, vinegar, lemon juice and cinnamon together in a large bowl.

Add cantaloupe and blueberries to bowl and toss to combine. Sprinkle with toasted pumpkin seeds.

***One serving equals 2 cantaloupe wedges, 1/4 cup (golf ball) blueberries and 1 teaspoon (tip of thumb to first joint) pumpkin seeds. ***

Per Serving: Calories 124, fat 2g, saturated fat 0.5 g, cholesterol 0mg, sodium 41mg, carbohydrates 26g, fiber 3 g, protein 3 g .

Recipe Facts :

Melons—Cantaloupe, honeydew, Crenshaw, watermelon and a growing number of gourmet varieties—are among the lowest-calorie fruits. They have high water content and less sugar than other fruits. Cantaloupe is a standout for its vitamin C and vitamin A two important nutrients that you get mainly from fruits and vegetables. A cup of melon (about the size of a fist) contains between 45 and 60 calories.

Blueberries- Recent research has shown that blueberries may help prevent urinary tract infection by increasing the acidity of urine, which helps destroy bacteria, and by preventing bacteria from colonizing on bladder walls.

Pumpkins seeds are a good source of minerals—- magnesium, manganese, phosphorus, iron, copper, protein,

Balsamic vinegar is the secret ingredient in this refreshing dessert