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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This quick salad is from buffet at the Mandalay Bay Hotel in Las Vegas, Nevada. Ingredients:
2 cups cantaloupe, diced into 1 inch cubes |
1 cucumber, peeled seeded and cut into bite-size chunks |
1 carrot, shredded |
2 (8 ounce) cans pineapple chunks, well drained |
1 large head butter lettuce, separated washed and patted dry |
1 ripe banana, cut into 1/2 inch thick slices |
1/2 cup roasted salted cashews |
1/4 cup packed mint leaf, thinly sliced |
1/2 cup vegetable oil |
1/3 cup chili sauce (kikkoman thai style) |
1 1/2 teaspoons lime zest |
1/4 cup fresh lime juice |
1/4 cup honey |
1/2 teaspoon salt |
Directions:
1. Combine cantaloupe, cucumber, carrot and pineapple in large serving bowl; cover and chill 1 hour.
2. Combine dressing ingredients in jar with screwtop lid. Cover and shake until well blended; refrigerate.
3. To serve, line 6 individual salad plates with equal amounts of lettuce.
4. Add banana, cashews and mint to cantaloupe mixture.
5. Shake dressing; pour 1/4 cupful over fruit mixture and toss gently to coat all pieces. Spoon 1 cup fruit salad into center of each lettuce-lined plate.
6. Serve with additional dressing as desired. (Refrigerate any remaining dressing up to 1 week.).
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