Cantaloupe with Black Pepper, Oil, & Vinegar

Aug 11 Cantaloupe with Black Pepper, Oil, & Vinegar

Diet Fruit Half of a 2 1/2 to 3 pound ripe cantaloupe, seeds removed
Several pale green leaves from the center of a head of curly endive
Coarse salt and freshly ground black pepper
2 teaspoons fruity extra-virgin olive oil
2 teaspoons white wine vinegar
2 teaspoons snipped fresh chives or scallion tops

With a melon baller, scoop out 1-inch balls from the melon and place into a medium bowl. Line an 8-inch white serving plate with the endive greens.

Sprinkle the melon with salt and pepper to taste. Gently toss with the olive oil, then the wine vinegar. Spoon onto greens, scatter the chives over the melon, and serve.

Make 4 servings.

Cantaloupe with Black Pepper, Oil, and Vinegar - Nutritional Information I cannot guarantee the accuracy of the below information. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
Item	Amount	Fat Grams	Carbohydrates Grams	Calories	WW Points
cantaloupe	1/2	.7	22.3	94	2
olive oil	2 teaspoons	10	8	80	3
vinegar, white	2 teaspoons	0	.4	2	0
Recipe Totals		10.7	30.7	176	5
Recipe Makes 6 servings Per Serving -1.8 Fat grams, 5 Carbohydrate grams, 29 calories, 1 WW points