Honeydew Relish Salad

Lara Hata
Honeydew melon, cucumber, grapes, and celery make a beautiful green salad. But it's a simple dressing of honey, white wine vinegar, and mustard seeds that "pickles" and elevates these ordinary ingredients into a sweet-tart masterpiece.

Prep and Cook Time: about 45 minutes.

Yield:

Makes 5 cups; 4 to 5 servings

Recipe from

Nutritional Information

Calories 104
Caloriesfromfat 6 %
Protein 1.4 g
Fat 0.7 g
Satfat 0.1 g
Carbohydrate 26 g
Fiber 1.9 g
Sodium 261 mg
Cholesterol 0.0 mg

Ingredients

1/3 cup white wine vinegar
1/4 cup honey
2 teaspoons yellow mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon salt
2 cups cubed or balled honeydew melon pieces
1 cup finely diced peeled English cucumber
1 cup finely diced celery
1/2 cup halved seedless green grapes
2 tablespoons finely chopped celery leaves
2 tablespoons finely chopped chives
Butter lettuce leaves, rinsed and crisped (optional)

Preparation

1. In a 1- to 1 1/2-quart pan, combine vinegar, honey, 1/4 cup water, mustard seeds, celery seeds, and salt. Simmer over medium heat for 5 minutes, then boil over high heat, stirring often, until reduced to 1/2 cup, about 2 minutes longer. Let cool.

2. In a salad bowl, combine vinegar mixture, honeydew, cucumber, diced celery, and grapes. Cover and chill, stirring occasionally to blend flavors, at least 15 minutes and up to 1 hour.

3. Stir in celery leaves and chives. If using butter lettuce leaves, arrange on plates and spoon salad over them.

Note: Nutritional analysis is per serving.

Note:

Lenore Klass, Koloa, HI,

August 2006