I love to think about all the healthy antioxidants in the melon salad I serve my summer dining guests! I save the melon rinds, cutting them into large wedges and using them as the serving dishes. It makes a lovely presentation, and cleanup is always a breeze.
—SHAWN JACKSON FISHERS, IN
START TO FINISH: 20 MIN. • MAKES: 8 SERVINGS
1/4 cup olive oil
3 tablespoons white wine vinegar
3 tablespoons honey
3 cups cubed watermelon
2 cups cubed honeydew
2 1/2 cups cubed fully cooked ham
1 small cucumber, coarsely chopped
8 cups fresh arugula
3/4 cup crumbled feta cheese
1. In a large bowl, whisk together oil, vinegar and honey. Add both melons, ham and cucumber; toss to coat.
2. To serve, arrange the arugula on a platter. Top with the melon mixture; sprinkle with cheese.
Per 2 cups: 202 cal., 10g fat (3g sat. fat), 32mg chol., 646mg sod., 17g carb. (15g sugars, 2g fiber), 12g pro.
Diabetic Exchanges: 2 lean meat, 1 1/2 fat, 1 vegetable, 1/2 fruit.