Macedoine of Melon & Hazelnuts with Ouzo
Source: EatingWell Magazine, July/August 1995
Tip: To toast chopped hazelnuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
57.8 calories; protein 0.9g 2% DV; carbohydrates 11.2g 4% DV; exchange other carbs 0.5; dietary fiber 0.8g 3% DV; sugars 10.3g; fat 1.2g 2% DV; saturated fat 0.1g 1% DV; cholesterolmg; vitamin a iu 2334.1IU 47% DV; vitamin c 26.2mg 44% DV; folate 17mcg 4% DV; calcium 8.7mg 1% DV; iron 0.3mg 1% DV; magnesium 11.5mg 4% DV; potassium 201.4mg 6% DV; sodium 11.4mg 1% DV; thiaminmg 4% DV.
1/2 fruit, 1/2 other carbohydrate