A 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.