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Shaved Melon Salad with Lemon-Sherry Dressing

Photo: Jennifer Causey; Styling: Ginny Branch
Total time 20 mins
Yield Serves 6 (serving size: about 1 cup)
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.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.