{"accessibility":"METERED","authors":[{"description":{},"name":"","source":"Les Éditions Pratico-Pratiques"}],"channel":"Recettes","chapters":[{"position":0,"text":"

INGRÉDIENTS

½ petit melon miel coupé en fins quartiers
30 ml (2 c. à soupe) de noix de Grenoble hachées
4 tranches de jambon serrano émincées
8 mûres coupées en deux
125 ml (1/2 tasse) de feta légère émiettée
8 feuilles de menthe fraîche
125 ml (1/2 tasse) de quinoa de couleur cuit

Pour la vinaigrette :

30 ml (2 c. à soupe) d’huile d’olive
15 ml (1 c. à soupe) de vinaigre de cidre
10 ml (2 c. à thé) de miel
5 ml (1 c. à thé) d’assaisonnements pour salade
Poivre au goût

PRÉPARATION

Dans un bol, mélanger les ingrédients de la vinaigrette.
Ajouter le melon miel, les noix, le jambon, les mûres, la feta, les feuilles de menthe et le quinoa. Remuer.

PAR PORTION

Calories: 446
Protéines: 23 g
Matières grasses: 33 g
Glucides: 22 g
Fibres: 3 g
Fer: 1 mg
Calcium: 159 mg
Sodium: 1477 mg

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