HONEYDEW, FRESH HERB
AND RICOTTA SALATA. SALAD (opposite page)

When fresh ricotta goes through its natural aging process for at least three
months, a smooth, firm cheese suitable for shaving or grating results. In this
refreshing salad, the slight tang of this Italian sheep's milk cheese perks up the
melon and fresh herbs. Use a vegetable peeler to shave it. Ricotta salata is avail-
able in the cheese section of larger supermarkets or at cheese shops. Reduced-fat
feta is a good substitute. Makes 4 1 1/2-cup servings.

1 (4 to 5-pound) honeydew melon,

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scooped into balls (4 cups)
1 cucumber, peeled and thinly sliced
1 tablespoon plus 1 teaspoon extra-virgin olive oil
11/2 teaspoons red-wine vinegar
1 /4 teaspoon salt
1 /8 teaspoon freshly ground black pepper
1 /4 cup packed basil leaves, thinly sliced
2 tablespoons chopped fresh parsley
2 ounces ricotta salata cheese

In a large bowl, combine melon and cucumber. In a small bowl, whisk together
oil, vinegar, salt and pepper; pour over melon and cucumber and toss to coat.
Add basil and parsley and toss to combine. Divide salad among 4 bowls, cups or
plates, shave cheese over the top and serve.
Per serving: .160 calories, 8 g fat, 3 g saturated fat, 4 g protein, 20 g carbohydrate,
2 g fiber, 420 mg sodium

ICED POM-1VIOJITO SPRITZER (top left)

Pomegranates have one of the highest antioxidant contents of all fruits and veg-
etables. This refreshing drink puts a healthy twist on the popular Cuban mojito
cocktail. Serve it with Caribbean-style dishes, like Jerk Chicken with Cool
Romaine Salad, or just enjoy it on its own. Makes 4 1-cup servings.

/2 cup mint leaves, plus 4 mint sprigs for garnish
1 1/2 tablespoons granular sugar substitute
2 tablespoons fresh limejuice, plus 4 lime slices for garnish
1 cup unsweetened 100-percent pomegranate juice
2 cups chilled sugar-free cranberry seltzer water
Ice cubes

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AUGUST 2007

• 25

