Melon and Berries Salad With Herbed Honeydew Vinaigrette |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This is such a beautiful and refreshing springtime or summertime salad! Would be great for brunch or a lady's luncheon. Adapted from Victoria Magazine. Ingredients:
2 cups honeydew melon, seeded and cubed |
2 cups cantaloupe, seeded and cubed |
1 1/2 cups fresh strawberries, halved if large (or raspberries or your favorite berries) |
2 tablespoons chopped fresh mint leaves |
2 tablespoons torn fresh dill |
4 cups fresh salad greens (such as frisee lettuce or mesclun mixed greens) |
salt, to taste |
freshly ground black pepper, to taste |
2 cups honeydew melon, seeded and cubed |
1/4 cup vegetable oil or 1/4 cup grapeseed oil |
1 teaspoon finely minced fresh lime zest |
1 tablespoon chopped fresh mint |
1 tablespoon chopped fresh parsley |
1 tablespoon chopped fresh chives |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
fresh dill or mint, to garnish |
Directions:
1. Toss salad ingredients together; season with salt and pepper to taste.
2. Divide salad equally among six salad plates.
3. Drizzle lightly with Herbed Honeydew Vinaigrette. Garnish, if desired. Serve immediately.
4. Make Herbed Honeydew Vinaigrette:.
5. Puree honeydew in a food processor or blender until smooth.
6. Strain through a fine-mesh sieve into a medium bowl, pressing solids; discard solids.
7. To honeydew juice, add oil, lime zest and juice, mint, parsley, chives, salt, and pepper; whisk to combine.
8. Use immediately or store in refrigerator for up to 3 days.
|
|