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Melon & Hearts of Palm Salad with Chutney Vinaigrette

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Submitted by fruitic

YIELD

6 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

Dressing
2 1E+1
TEASPOONS ML DRY MUSTARD
2 1E+1
TEASPOONS ML HONEY
2 3E+1
TABLESPOONS ML MANGO CHUTNEY *
6 9E+1
TABLESPOONS ML LIME JUICE
79
CUP ML ORANGE JUICE
or extra virgin olive oil
1 1
X X SALT AND BLACK PEPPER
to taste *
Salad
14 404.6
OUNCES ML/G ARTICHOKE HEARTS
drained
1 1
EACH EACH HONEYDEW MELON
ripe *
1 1
EACH EACH CANTALOUPE
ripe *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 56g (2.0 oz)
Amount per Serving
Calories 33 10% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 23mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 2g
Vitamin A 1% Vitamin C 19%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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