- 1.5 cups dried bow-tie pasta (about 6 oz)
- 0.3 cup fat-free poppy seed dressing
- 1-2 Tbsp snipped fresh mint
- 2 cups cantaloupe/honeydew melon
- 1 cup cubed Fontina or Swiss cheese (4 oz)
- 2 bunches or bags B&W watercress, stems removed
- Cook pasta according to package directions; drain. Rinse with cold water; drain again.
- Meanwhile, for dressing, in a small bowl stir together the salad dressing and mint. Set aside.
- In a large bowl toss together the pasta, cantaloupe, and cheese. Pour the dressing over pasta mixture; toss gently to coat.
- Serve immediately or cover and refrigerate up to 24 hours.
- To serve, stir watercress into pasta mixture. If desired, serve salad in melon shells.
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COMPANY INFORMATION:B&W Quality Growers
Website: Watercress.com
SOURCE: http://www.watercress.com
UPDATED ON: 3/29/2004
Dietary Food Exchanges:
2 Starch
0.5 Vegetable
0.5 Fruit
1 Medium Fat Protein
0.5 Fat | |
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