Melon & Hearts Of Palm Salad With Chutney Vin Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
DRESSING
2 tsp: Dry mustard,
2 tsp: Honey,
2 tbsp: Mango chutney,
6 tbsp: Lime juice,
1/3 cup: Orange juice OR- extra virgin olive oil,
Salt & freshly ground pepper, to taste
SALAD
14 ounce: Canned hearts of palm, drained
1: Ripe honeydew melon,
1: Ripe cantaloupe,
Shredded lettuce,
Directions:
In a small bowl, blend together mustard, honey, chutney, and 4
tablespoons lime juice. Gradually whisk in olive oil. Add salt and
pepper to taste, then strain dressing through a sieve to remove large
pieces of chutney. Chop hearts of palm and set aside. Remove peel and
seeds from melons and cut into bite-size pieces. Serve hearts of palm
and melon on a bed of shredded lettuce, with dressing.
Source from luhu.jp
tablespoons lime juice. Gradually whisk in olive oil. Add salt and
pepper to taste, then strain dressing through a sieve to remove large
pieces of chutney. Chop hearts of palm and set aside. Remove peel and
seeds from melons and cut into bite-size pieces. Serve hearts of palm
and melon on a bed of shredded lettuce, with dressing.
Source from luhu.jp
Tags
Salads