Melon And Hearts Of Palm Salad With Chutney Vinaigrette

I shall not attempt to teach a tiger the virtues of vegetarianism; but I shall as hopefully attempt that task as I would try to convince an unregenerate man of the truths revealed by God concerning sin, and righteousness and judgment to come. These spiritual truths are repugnant to carnal men, and the carnal mind cannot receive the things of God. Gospel truth is diametrically opposed to fallen nature; and if I have not a power much stronger than that which lies in moral suasion (persuasion), or in my own explanations and arguments, I have undertaken a task in which I am sure of defeat… Except the Lord endow us with power from on high, our labour must be in vain, and our hopes must end in disappointment.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
		Salads	6	Servings

INGREDIENTS

2	t	Dry mustard
2	t	Honey
2	T	Mango chutney
6	T	Lime juice
1/3	c	Orange juice
		OR- extra virgin olive
		oil
		Salt & freshly ground pepper
		to taste
14	oz	Canned hearts of palm
		drained
1		Ripe honeydew melon
1		Ripe cantaloupe
		Shredded lettuce

INSTRUCTIONS

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.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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