Tricolor melon salad with yogurt honey dressing
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Plain yogurt; drained overnight |
| 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 |
| Fresh mint sprigs; for garnish | ||
Directions
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@...
04-18-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.