Cantaloupe and Blue Cheese Salad
15 mins (prep 10, cooking 5)
10 ingredients
6-8 servings
This is from the Sept 08 issue of Cook's Country. I made this for a family bbq over the summer and everyone loved it. It's suggested to use a mild blue cheese, such as a gorgonzola, in this recipe. If you don't have a melon baller, cut the melon into 1-inch pieces. Toast the pecans in a dry skillet over medium heat, shaking often until golden, about five minutes.

Categories:  salad , side-dish , <-15-mins , fruit , north-american , taste~mood , quick , romantic , cheese , brunch , eggs~dairy , time-to-make , served-cold , easy , kid-friendly , presentation , melons , vegetarian ,
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Serving Size (33.5 g)
Servings 6
Amount per Serving
Calories 230.88 Calories from Fat 216.45
% Daily Value *
Total Fat 24.05g 221.99%
Saturated Fat 2.58g 77.39%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 0.3mg 0.07%
Total Carbohydrate 4.76g 9.53%
Dietary Fiber 1.9 g 45.55%
Sugars 2.81 g %
Protein 1.82g 21.78%
Vitamin A 11.04IU% Vitamin C 0.23mg%
Calcium 14.05mg% Iron 0.56mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
grated lime zest, fresh lime juice, chopped fresh basil, fresh ground pepper, small cantaloupes, crumbled blue cheese