Honey-Melon Salad

Name: Honey-Melon Salad
Yield: Makes 4 to 6 servings
Ingredients: 1 honeydew melon (3 1/2 to 4 lb.); 2 tablespoons chopped or slivered fresh lemon verbena leaves or fresh basil leaves (see note above); 2 tablespoons chopped or slivered fresh mint leaves; 3 tablespoons rice vinegar; 2 tablespoons honey; ½ teaspoon orange extract or 2 tablespoons orange juice; ⅛ teaspoon salt

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Joyanne McDaniel combined aromatic herbs from her garden with sweet melon in this simple and refreshing fruit salad. If you don't have access to fresh lemon verbena or another lemon-scented herb such as lemon thyme, fresh basil leaves will impart a different but equally complementary flavor to the salad.

By Joyanne McDaniel, Bothell, Washington

Recipe by Sunset May 2003

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Yield:

Makes 4 to 6 servings

Nutrition Info

Ingredients

1 honeydew melon (3 1/2 to 4 lb.)
2 tablespoons chopped or slivered fresh lemon verbena leaves or fresh basil leaves (see note above)
2 tablespoons chopped or slivered fresh mint leaves
3 tablespoons rice vinegar
2 tablespoons honey
½ teaspoon orange extract or 2 tablespoons orange juice
⅛ teaspoon salt

Directions

Step 1
Peel and seed melon; cut into 1-inch chunks.

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Step 2
In a bowl, mix lemon verbena, mint, vinegar, honey, orange extract, and salt. Add melon and mix to coat. Serve immediately or cover and chill up to 4 hours.

Nutrition Facts

Per Serving:

68 calories; calories from fat 1%; protein 0.7g; fat 0.1g; carbohydrates 17g; fiber 1.3g; sodium 62mg.

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Honey-Melon Salad

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Ingredients

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Honey-Melon Salad

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Honey-Melon Salad