Place CantaGold melon in a large resealable plastic bag; add cucumber and red onion.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Why use a CantaGold melon for this sweet-and-tangy recipe? Because these cantaloupes are super sweet and juicy, plus they're available during the winter!
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 CantaGold cantaloupe, peeled, seeded, and sliced | ||
| 1 c. seedless cucumber, sliced | ||
| ½ c. red onion, sliced | ||
| 1 c. water | ||
| ½ c. Gustare Vita white wine vinegar | ||
| 4 tsp. kosher salt | ||
| 1 tbsp. Hy-Vee granulated sugar | ||
| 3 sprig(s) fresh mint, plus 2 tsp. finely chopped mint, and additional for garnish | ||
| ¾ c. Soiree traditional feta cheese, crumbled | ||
| 2 tbsp. Gustare Vita olive oil | ||
| 1 tsp. Hy-Vee Dijon mustard |
Things To Grab
- Large resealable plastic bag
- Large bowl
- Whisk
- Serving plate
- Small bowl
Directions
Combine water, white wine vinegar, kosher salt, and sugar. Whisk until salt and sugar dissolve. Pour over cantaloupe mixture. Add mint sprigs and refrigerate 2 hours.
After 2 hours, drain marinade; reserve 1/4 cup brine and discard mint. Transfer cantaloupe mixture to a serving plate. Sprinkle with feta cheese.
Whisk together reserved brine, olive oil, 2 teaspoon finely chopped fresh mint, and Dijon mustard. Drizzle over salad. Garnish with additional fresh mint leaves, if desired.
Nutrition facts
Servings
100 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 15mg
- Sodium: 640mg
- Total Carbohydrates: 8g
- Protein: 3g
Daily Values
0%
Iron 0%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 6%