Ingredients (Serves 4)
1 tablespoon hulled pumpkin seeds
1/4 cup seedless raspberry all-fruit spread
1 tablespoon balsamic vinegar
2 teaspoons fresh lemon juice
1/4 teaspoon cinnamon
1 large cantaloupe cut into 8 wedges
1 cup blueberries
Directions
1 Toast pumpkin seeds in a small, heavy skillet over medium heat until they begin to pop, about 5 minutes. Set aside to cool.
2 Whisk together the raspberry spread, vinegar, lemon juice, and cinnamon in a large bowl.
3 Add cantaloupe and blueberries to bowl and toss to combine. Sprinkle with toasted pumpkin seeds.
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