Melon and hearts of palm salad with chutney vinaigrette
- Main Ingredient: Various Fruits
- Course: Sauces and dressings Vinaigrette
- Yield:
Melon and hearts of palm salad with chutney vinaigrette ingredients
- Dressing
- 2 t Dry mustard
- 2 t Honey
- 2 T Mango chutney
- 6 T Lime Juice
- 1⁄3 c Orange juice
- -OR- extra virgin olive oil
- Salt & freshly ground pepper
- -- to taste
- Salad
- 14 oz Canned hearts of palm
- -- drained
- 1 Ripe honeydew melon
- 1 Ripe cantaloupe
- Shredded lettuce
Cooking Melon and hearts of palm salad with chutney vinaigrette
1. In a small bowl, blend together mustard, honey, chutney, and 4 tablespoons lime juice.
2. Gradually whisk in olive oil. Add salt and pepper to taste, then strain dressing through a sieve to remove large pieces of chutney.
3. Chopi hearts of palm and set aside.
4. Remove peel and seeds from melons and cut into bite-size pieces.
5. Serve hearts of palm and melon on a bed of shredded lettuce, with dressing.
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