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Rating: 4.5 stars
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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.

Ruth Cousineau
Recipe by Cooking Light June 2014

Gallery

Credit: Jennifer Causey; Styling: Ginny Branch

Recipe Summary

total:
20 mins
Yield:
Serves 6 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Chef'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.

Nutrition Facts

94 calories; fat 4.7g; saturated fat 0.7g; mono fat 3.3g; poly fat 0.6g; protein 1g; carbohydrates 13g; fiber 1g; sodium 143mg; calcium 12mg.
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