Cantaloupe and Bocconcini Salad with Mint recipes

Cantaloupe and Bocconcini Salad with Mint recipes
8 Ingredients
  • 1 ripe cantaloupe, scooped into 1-inch balls with a melon baller (about 3 cups)
  • 1 ripe cantaloupe, scooped into 1-inch balls with a melon baller (about 3 cups)
  • 8 ounces bocconcini (small fresh-mozzarella balls), or fresh mozzarella cut into 1-inch cubes (about 2 cups)
  • 2 to 3 thin slices ham or prosciutto, cut into strips
  • 1 tablespoon fresh lemon juice
  • pepper
  • salt
  • 1/4 cup torn mint leaves
Nutrition
284
14% daily value
4 servings
                                       
                                            gluten-​free
     

Fat

22% 14

Saturated

39% 8

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

8% 25

Carbs (net)

- 22

Fiber

13% 3

Sugars

- 22

Sugars, added

- 0

Protein

33% 17

Cholesterol

17% 50

Sodium

34% 818

Calcium

33% 330

Magnesium

12% 52

Potassium

18% 849

Iron

9% 2

Zinc

21% 2

Phosphorus

37% 261

Vitamin A

64% 580

Vitamin C

115% 104

Thiamin (B1)

16% 0

Riboflavin (B2)

19% 0

Niacin (B3)

15% 2

Vitamin B6

20% 0

Folate equivalent (total)

17% 69

Folate (food)

- 69

Folic acid

- 0

Vitamin B12

55% 1

Vitamin D

2% 0

Vitamin E

2% 0

Vitamin K

8% 10
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