I found this recipe in the current issue of Runner's World Magazine and made it for dinner tonight. It was easy and delicious, combining flavors I wouldn't normally pair! Next time, I would add shredded chicken and almonds for some extra protein. Also, I only added 4 oz. of goat cheese, and it would have been better with the recommended 1 cup.
Runner's World contributing chef Patricia Wells assembles this cool,
refreshing salad for a quick meal after late-summer runs.
“Cantaloupe adds an irresistible color, crunch, and sweetness to this vegetable salad,” says Wells. One cup of the hydrating fruit provides more than 100 percent of your daily need for vitamins A and C and a good dose of potassium.
½ cup plain low-fat yogurt
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon fine sea salt
1 ripe cantaloupe, cut into small wedges, rind removed
2 pounds heirloom tomatoes, cut into wedges
1 cup firm goat’s-milk cheese, crumbled
1 small cucumber, peeled and cut into very thin slices
2 small spring onions or scallions, white part only, and cut into thin rings
½ cup fresh basil leaves, cut into a chiffonade ½ cup fresh mint leaves, cut into a chiffonade
Coarse, freshly ground black pepper.
|Purchased all items at Fresh & Easy with my $10 off coupon.|
|I knew there was a reason I asked for a nice knife set for Christmas.|
Calories per serving: 249 carbs: 25 G fiber: 4 G protein: 13 G fat: 12 G
PATRICIA WELLS’S most recent cookbook tour (for her 12th book, salad
as a meal) brought the French resident back to her native United States.
“The weather was pretty awful, so I spent a lot of time on hotel tread-
mills,” says Wells. “But in New York I did manage many runs in Central
Park.” The founder of culinary schools in Paris and Provence, Wells, 64,
has been running since she was 21. For more, see patriciawells.com.