| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
6 |
Servings |
INGREDIENTS
| 2 |
ts |
Dry mustard |
| 2 |
ts |
Honey |
| 2 |
tb |
Mango chutney |
| 6 |
tb |
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
DRESSING
SALAD
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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