Put the "lazy" back in Sundays. Organize brunch around a new take on the fruit-and-cheese course, made in a flash with bottled poppy seed dressing. Accompany with mimosas, the Sunday paper, and a cushiony chair Ingredients
1 1/2 cup large bow tie pasta (about 6 ounces)
2 cups cantaloupe and/or honeydew melon chunks
1 cup cubed fontina or Swiss cheese (4 ounces)
1/3 cup bottled nonfat poppy seed salad dressing
1 - 2 tablespoon snipped fresh mint
2 cups watercress, stems removed
Preparation
- 1. Cook pasta according to package directions; drain. Rinse with cold water; drain again.
- 2. In a large bowl toss together pasta, cantaloupe, and cheese. Combine salad dressing and mint; pour over pasta mixture, tossing gently to coat. Serve immediately or cover and chill up to 24 hours.
- 3. To serve, stir watercress into pasta mixture. If desired, serve salad in melon shells. Makes 4 servings.
- Make-Ahead Tip: Prepare salad; cover and chill for up to 24 hours. Serve as directed.
|
