REMOVE STRIPS OF PEEL FOM A MEDIUM CUCUMBER – LEAVE SOME OF THE DARK GREEN TO ADD COLOR    CUT THE CUCUMBER INTO BIT SIZE PIECES    PEEL 1/2 OF LARGE CANTALOUPE  AND DISCARD THE SEEDS AND RIND    CUT THE CANTALOUPE INTO 1″ CUBES    THINLY SLICE 1 BUNCH OF RADISHES    IN A MEDIUM BOWL COMBINE THE CUCUMBER, CANTALOUPE, RADISHES AND 1/4 CUP RASPBERRY VINEGAR    TOSS TO COAT    SPRINKLE WITH PEPPER AND REFRIGERATE FOR 30 MINUTES OR UNTIL CHILLED    PLACE 4 LARGE LETTUCE LEAVES ON FOUR PLATES    SPOON THE SALAD OVER THE LETTUCE    THE SALAD CAN BE TURNED INTO A RELISH BY FINELY CHOPPING ALL THE INGREDIENTS EXCEPT THE LETTUCE    A TASTY LOW-FAT, LOW CHOLESTERAL RECIPE

Advertisements