Melon & Hearts of Palm Salad with Chutney Vinaigrette
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dressing | |||
| 2 | teaspoons |
dry mustard
|
|
| 2 | teaspoons |
honey
|
|
| 2 | tablespoons |
mango chutney
|
* |
| 6 | tablespoons |
lime juice
|
|
| ⅓ | cup |
orange juice
or extra virgin olive oil |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Salad | |||
| 14 | ounces |
artichoke hearts
drained |
|
| 1 | each |
honeydew melon
ripe |
*
|
| 1 | each |
cantaloupe
ripe |
*
|
| 1 | x |
lettuce
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dressing | |||
| 1E+1 | ml |
dry mustard
|
|
| 1E+1 | ml |
honey
|
|
| 3E+1 | ml |
mango chutney
|
* |
| 9E+1 | ml |
lime juice
|
|
| 79 | ml |
orange juice
or extra virgin olive oil |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Salad | |||
| 404.6 | ml/g |
artichoke hearts
drained |
|
| 1 | each |
honeydew melon
ripe |
*
|
| 1 | each |
cantaloupe
ripe |
*
|
| 1 | x |
lettuce
shredded |
*
|
Directions
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.
