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.
58 calories; protein 0.9g; carbohydrates 11.2g; dietary fiber 0.8g; sugars 10.3g; fat 1.2g; saturated fat 0.1g; vitamin a iu 2334.1IU; vitamin c 26.2mg; folate 17mcg; calcium 8.7mg; iron 0.3mg; magnesium 11.5mg; potassium 201.4mg; sodium 11.4mg.
1/2 fruit, 1/2 other carbohydrate