4 Serves
25 Mins
Place the fresh melon in a blender and process until smooth. Pass the puree through a fine mesh strainer into a bowl to remove any remaining seeds.
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VietnameseVitamin E
6 mg / 15 mgVitamin K
50 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
154 µg / 400 µgCalcium
747 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
138 mg / 420 mgPhosphorus
627 mg / 1,250 mgPotassium
1850 mg / 4,700 mgSodium
812 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
13 g / 28 gSugar
18 g / 50 gSaturated Fat
17 g / 20 gCholesterol
63 mg / 300 mgCaffeine
0 mgNet Carbs
68 gAlcohol
0 g
In a small saucepan, gently heat the redcurrant jelly over low heat until it has completely melted. Remove from heat and allow it to cool to room temperature.
Whisk the cooled redcurrant jelly with white vinegar, cooking oil, and a pinch of garlic pepper in a small bowl or jar until emulsified. Place the dressing in the refrigerator to chill.
In a large mixing bowl, combine the mixed salad greens, cubed melon, thinly sliced onion, and crumbled white cheese. Sprinkle with nigella seeds and black pepper.
Remove the vinaigrette from the refrigerator, give it a quick shake or whisk to ensure it is well combined, pour it over the salad, and toss gently to coat.
2
g17
g4
g
