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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pineapple-Melon Salad Recipe

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This recipe for Pineapple-Melon Salad is from The Shogren Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pineapple, peeled, cored and cut into 1-inch chunks (about 5 cups)
3 cups 1-inch chunks cantaloupe
3 cups 1-inch honeydew
3/4 cup (about 1/2 oz) loosely packed fresh mint leaves with sprigs
3/4 cups loosely packed fresh basil leaves with sprigs
1/4 cup seasoned rice vinegar
Directions:
Directions:
Combine pineapple, cantaloupe and honeydew in large serving bowl.

Stack several mint leaves on top of each other - cut crosswise into very thin slivers (1/16 to 1/8 inch thick). Repeat process with all mint and basil leaves.

Add slivered mint and basil leaves to fruit along with the vinegar. Stir gently until evenly mixed.
Garnish with toasted almonds or sesame seeds if you like.
Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
About 30 minutes

 

 

 

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