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Title: Summer Melon Salad
Yield: 8 Servings

Ingredients

      4 sm melons
    1/4 c  extra virgin olive oil
    1/2 ts Salt
  1 1/2 tb fresh lemon juice; from 1/2
           -lemon
     24    stemmed fresh mint or fresh
           -basil
      1    sprig fresh mint or fresh
           -basil; for garnish

Instructions

PREPARATION:
Seed and cut one half of each melon into eighths. Slice the melon off the
rind and cut enough 1-inch square chunks to measure 8 cups. Wrap and
refrigerate remaining melon for another use. Put the melon into a bowl and
toss with oil and 1/2 teaspoon salt. Squeeze in 1 1/2 tablespoons lemon
juice.

(Can wrap and refrigerate overnight.)

Julienne the mint and toss well with the melon.

SERVING:
Serve chilled with a sprig of mint for garnish.

Yields: 8 cups

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NOTES : Mixed fresh melons with olive oil, lemon and basil or mint.

Use a number of different melons to give a variety of colors and flavors.
Balance the sweetness with lemon juice, salt, and olive oil, then add mint,
or one of the more exotic basil varieties, and serve the salad chilled as
a first course.
Nutr. Assoc. : 0 0 0 0 4152 2153

Contributor: Cook's Magazine September/October 1988

Preparation Time: 0:45

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