Cantaloupe Salad

breakfast at the inn - cantaloupe salad recipeA bright side to serve with quiche or frittata.
One half of a cantaloupe melon
1 cup dried cranberries
2 Tbs fresh mint, finely chopped
  • Scoop seeds from melon and scoop the fruit with a melon baller or cut into 3/4 inch pieces.
  • Mix melon with mint and dried cranberries in a large bowl.
  • Can be served immediately, but the flavors will blend more if the salad is allowed to sit for a bit. Can be made ahead and chilled overnight.