Melon and hearts of palm salad with chutney vinaigrette
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Dry mustard |
| 2 | teaspoons | Honey |
| 2 | tablespoons | Mango chutney |
| 6 | tablespoons | Lime juice |
| ⅓ | cup | Orange juice OR- extra virgin olive oil |
| Salt & freshly ground pepper to taste | ||
| 14 | ounces | Canned hearts of palm drained |
| 1 | Ripe honeydew melon | |
| 1 | Ripe cantaloupe | |
| Shredded lettuce | ||
Directions
DRESSING
SALAD
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.
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