| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | June 1995 | 1 | Servings | |
INGREDIENTS
| 1 | T | Vegetable oil |
| 2 | Red onions, sliced 1/4 inch | |
| thick | ||
| 2 | Cantaloupes | |
| 1 | Honeydew melon | |
| 1/4 | c | Chopped fresh mint leaves |
| 1 | T | Fresh line juice |
| 1/2 | c | Crumbled feta cheese, about |
| 4 ounces | ||
| 1/4 | c | Pine nuts, toasted |
| 7 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
In a large skillet heat oil over moderate heat until hot but not smoking and cook onions, stirring occasionally, until just softened. Remove skillet from heat and cool onions. With a sharp knife cut a slice from top and bottom of each melon to expose flesh and arrange with a cut side down on a cutting board. Cutting from top to bottom, remove rind. Halve melons, discarding seeds, and cut 1 cantaloupe half and 1 honeydew half into 1-inch-thick wedges. Arrange wedges on a platter. Cut remaining melon into 3/4-inch chunks and in a bowl toss with mint, lime juice, and pepper to taste. Spoon melon mixture over melon wedges on platter and top with onions, feta, and pine nuts. Just before serving, toss mixture to combine. Serves 8. Gourmet June 1995 Converted by MC_Buster. Per serving: 1468 Calories (kcal); 52g Total Fat; (29% calories from fat); 38g Protein; 245g Carbohydrate; 67mg Cholesterol; 1075mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 5 Vegetable; 13 Fruit; Posted to The Gourmet Connection Recipe Page Newsletter , converted by MM_Buster v2.0n. Posted to MM-Recipes Digest by "Alan Hewitt" <[email protected]> on Nov 17, 1999
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