| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
|
June 1995 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 2 |
|
Red onions; sliced 1/4 inch |
|
|
; thick |
| 2 |
|
Cantaloupes |
| 1 |
|
Honeydew melon |
| 1/4 |
c |
Chopped fresh mint leaves |
| 1 |
tb |
Fresh line juice |
| 1/2 |
c |
Crumbled feta cheese; (about 4 ounces) |
| 1/4 |
c |
Pine nuts; toasted |
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; 7
1/2 Fat; 0 Other Carbohydrates
Posted to The Gourmet Connection Recipe Page Newsletter , converted by
MM_Buster v2.0n.
Posted to MM-Recipes Digest by "Alan Hewitt" <alan@atoc.demon.co.uk> on
Nov 17, 1999
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”