Shaved Melon Salad with Lemon-Sherry Dressing

Shaved Melon Salad with Lemon-Sherry Dressing Recipe
Photo: Jennifer Causey; Styling: Ginny Branch
For the best flavor, choose a good bottle of sherry. For a nutty taste, go with amontillado; for something sweeter and slightly richer, use oloroso. If you don't have a mandoline, you can cube the melons or scoop them with a melon baller; we did not have luck shaving the melon with a vegetable peeler.

Yield:

Serves 6 (serving size: about 1 cup)
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 94
Fat 4.7 g
Satfat 0.7 g
Monofat 3.3 g
Polyfat 0.6 g
Protein 1 g
Carbohydrate 13 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 143 mg
Calcium 12 mg

Ingredients

1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon sherry
1 teaspoon honey
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 medium cantaloupe
1/2 medium honeydew melon
3 tablespoons torn fresh mint

Preparation

1. Combine first 6 ingredients in a large bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.

2. Remove and discard seeds from cantaloupe and honeydew melon. Cut melons into 2-inch-wide wedges; remove rinds. Cut melon wedges into long, thin ribbons using a mandoline. Add melon ribbons to dressing; toss gently to coat. Sprinkle with mint. Serve immediately.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ruth Cousineau,

Cooking Light

June 2014
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