As the name of the recipe implies, it calls for Ricotta salata, a crumbly, salty cheese, but I substituted feta cheese instead. This salad is a welcome treat to the usual mixed green salad that I always prepare. I got this recipe from my Cooking Light magazine subscription.
CUCUMBER, ASIAN PEAR & WATERMELON SALAD
with RICOTTA SALATA
with RICOTTA SALATA
INGREDIENTS:2 cups (1-inch) cubed peeled seedless cucumber
2 cups (1-inch) cubed seedless watermelon
2 cups halved red grapes
3/4 cup peeled, cubed Asian pear (about 1 pear)
1/2 cup reduced-fat sour cream
1 tablespoon honey
1 1/2 teaspoons grated lime rind
2 tablespoons fresh lime juice
1/8 teaspoon ground red pepper
1/3 cup (3 ounces) crumbled ricotta salata cheese
DIRECTIONS:
1. Combine first 4 ingredients in a large bowl.
2. Combine sour cream, honey, rind, juice, and pepper in a small bowl, stirring with a whisk.
3. Pour sour cream mixture over fruit mixture; toss well to coat.
4. Sprinkle with cheese. YIELD:
Makes 8 servings.
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Wow! looks so yummy too Te Mir! a cucumber is a family of vegetable Te Mir, right? or can be a family of fruit too I guess. I like cucumber a lot too. I will try this then. It's awesome! Thanks for the info Te Mir. 'coz I just usually prepare fruits for the salad and some for vegetables for a single, I mean if it's vegetable - it's all veges aside from lettuce. I bet it taste so good! great you!
ReplyDeleteThat looks so good! I will have to try it this weekend!
ReplyDeleteThis salad looks very refreshing. Sarrap! Will try it one of this days.
ReplyDelete