Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools
Rachael Ray

Mint and Lime Melon Salad

Serve with Chili Sweet Potato Hash with Fried Eggs and Fresh Tomato Salsa B, L or D meal: good for Breakfast, Lunch or Dinner.

Serve with Chili Sweet Potato Hash with Fried Eggs and Fresh Tomato Salsa B, L or D meal: good for Breakfast, Lunch or Dinner.

Ingredients

  • 1/2 cup mint jelly
  • 1 lime, juiced
  • 1/4 cup extra virgin olive oil (EVOO)
  • 1 melon, cantaloupe or honey dew, peeled, cut into 8ths and thinly sliced
  • 4 radishes, thinly sliced
  • 1/2 seedless cucumber, thinly sliced
  • 1/2 medium red onion, thinly slicied
  • Salt and pepper
  • Mint sprigs, for garnish

Preparation

In a medium shallow bowl, whish together jelly, lime juice and EVOO. Add the melon and veggies and toss. Season salad with salt and pepper and serve with mint sprigs.

Ingredients

  • 1/2 cup mint jelly
  • 1 lime, juiced
  • 1/4 cup extra virgin olive oil (EVOO)
  • 1 melon, cantaloupe or honey dew, peeled, cut into 8ths and thinly sliced
  • 4 radishes, thinly sliced
  • 1/2 seedless cucumber, thinly sliced
  • 1/2 medium red onion, thinly slicied
  • Salt and pepper
  • Mint sprigs, for garnish

Directions

In a medium shallow bowl, whish together jelly, lime juice and EVOO. Add the melon and veggies and toss. Season salad with salt and pepper and serve with mint sprigs.

Tags:30 Minute Meals, Dinner, fruit, Lunch, no-cook, Salads, sides, undoRS, vegetables