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Beet and Melon Salad
Prep: 15 min.
  • 9 ounces canned beets, drained
  • 1 honeydew melon
  • 1/2 cup olive oil
  • 2 Tbs. wine vinegar
  • 1 tsp. French mustard
  • 1 clove garlic, crushed
  • 1 tsp. honey
  • salt and pepper
  • 2 Tbs. creme fraiche
  • coriander sprig

Halve the melon and remove the seeds. Using a melon baller, scoop the melon into rounds. Place beets in a separate bowl. Put the olive oil and next 6 ingredients in a screw-top jar, Shake well to blend and pour over beets. Arrange melon and beets in a dish and garnish with coriander is desired.

Per serving: calories 405, fat 30.2g, 64% calories from fat, cholesterol 10mg, protein 2.3g, carbohydrates 36.4g, fiber 3.1g, sugar 32.9g, sodium 175mg, diet points 10.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 1.9, Bread: 0.0, Lean meat: 0.0, Fat: 5.8, Sugar: 0.1, Very lean meat protein: 0.0

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