| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Fruits |
Jewish |
Salads |
4 |
Servings |
INGREDIENTS
| 2 |
md |
Cantaloupes |
| 2 |
c |
Cold cooked chicken; diced |
| 1/2 |
c |
Seedless green grapes |
| 1 |
md |
Pomegranate; seeds only |
| 1 |
sm |
Peeled kiwi fruit; sliced Lime |
| 4 |
tb |
Lime juice |
| 4 |
tb |
Honey |
| 1/4 |
ts |
Ground coriander |
| 1/4 |
ts |
Nutmeg |
INSTRUCTIONS
HONEY DRESSING
Cut each cantaloupe in half in a zigzag pattern. Scoop out and discard
seeds. With a curved grapefruit knife, cut fruit from rind, then into
bite-size pieces. Drain melon pieces and shells. Combine melon and chicken;
spoon into shells. Top with grapes, pomegranate seeds, and kiwi slices.
Prepare Lime-Honey Dressing: Lime-Honey Dressing. Mix lime juice and honey
with ground coriander and nutmeg; pass dressing at the table. Makes 4
servings. Serving suggestion: For a visual treat, fill cantaloupe halves
with chicken salad; top with green grapes and crimson pomegranate seeds.
Typed by Lynn Thomas. Source: Fresh Ways with Salads by Lane Publishing
Company.
Recipe by: Fresh Ways With Salads
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Aug
31, 1998, converted by MM_Buster v2.0l.
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