Tricolor melon salad with yogurt honey dressing

Yield: 6 servings

Measure Ingredient
1½ cup Plain yogurt; drained overnight
\N \N Through a sieve
¼ cup Honey
1 tablespoon Passion-fruit liqueur; (optional)
2 tablespoons Finely-chopped fresh mint
½ small Ripe honeydew melon; halved, seeded
½ small Ripe crenshaw or cantaloupe melon; halved, seeded
¼ small Watermelon - (abt 1 lb); seeds removed
\N \N Fresh mint sprigs; for garnish

In a small bowl, whisk together the yogurt, honey, liqueur, if using, and the mint. Set aside. Scoop out the melon flesh and cut it into 1-inch cubes. Combine them in a bowl or on a platter and toss together very gently until the colors are evenly distributed. Drizzle the dressing back and forth across the melon in a thin stream. Garnish with sprigs of mint and serve. This recipe yields 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6258 broadcast 04-18-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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