| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salads |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Small cantaloupe balls |
| 2 |
c |
Small honeydew melon balls |
| 2 |
c |
Small watermelon balls |
| 2 |
c |
Small crenshaw melon balls |
| 1 |
c |
Chopped celery |
| 1/4 |
c |
Chopped pistachio/almonds |
| 1/4 |
c |
Light sour cream |
| 2 |
tb |
Honey |
| 1 |
tb |
Minced fresh mint |
|
|
Leaves |
| 1 |
tb |
Triple sec liqueur |
|
|
Lettuce leaves optional |
INSTRUCTIONS
DRESSING
Combine cantaloupe, honeydew, watermelon and crenshaw balls and toss
lightly to blend. Chill in plastic bags until ready to serve. At serving
time, drain juice from melon balls and reserve for another use. Toss melon
balls with celery and nuts. Add dressing and toss again. Serve in scooped
out melon halves, if desired, or in lettuce lined salad bowls. DRESSING:
Combine sour cream, honey, mint leaves and liqueur, blending well.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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