Green Tomato and Honeydew Melon Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 (first course or side dish) servings
- 1 tablespoon distilled white vinegar
- 1 teaspoon ground cumin
- 1/4 cup packed cilantro leaves
Preparation Toast cumin in a dry small heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, about 1 minute. Transfer to a large bowl. Add pumpkin seeds to skillet and heat, stirring constantly, until slightly puffed (be careful not to brown them), 2 to 3 minutes. Transfer seeds to a small bowl and stir in 1/4 teaspoon oil and salt to taste. Whisk together cumin, vinegar, chile, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 2 tablespoons oil in large bowl, then gently toss with tomatoes, melon, and cilantro. Sprinkle with pumpkin seeds. Per serving: 302 calories, 23g fat (3g saturated), 0mg cholesterol, 199mg sodium, 24g carbohydrates, 3g fiber, 4g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
Preparation Toast cumin in a dry small heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, about 1 minute. Transfer to a large bowl. Add pumpkin seeds to skillet and heat, stirring constantly, until slightly puffed (be careful not to brown them), 2 to 3 minutes. Transfer seeds to a small bowl and stir in 1/4 teaspoon oil and salt to taste. Whisk together cumin, vinegar, chile, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 2 tablespoons oil in large bowl, then gently toss with tomatoes, melon, and cilantro. Sprinkle with pumpkin seeds. Per serving: 302 calories, 23g fat (3g saturated), 0mg cholesterol, 199mg sodium, 24g carbohydrates, 3g fiber, 4g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
