Melon & Hearts Of Palm Salad With Chutney Vinaigrette Recipe

Step 1

In a small bowl, blend together mustard, honey, chutney, and 4 tablespoons lime juice. Gradually whisk in olive oil. Add salt and pepper to taste, then strain dressing through a sieve to remove large pieces of chutney.

Step 2

Chop hearts of palm and set aside. Remove peel and seeds from melons and cut into bite-size pieces. Serve hearts of palm and melon on a bed of shredded lettuce, with dressing.

Things You'll Need

  • 2ts Dry mustard
  • 2ts Honey
  • 2tb Mango chutney
  • 6tb Lime juice
  • 1/3c Orange juice
  • -OR- extra virgin olive oil
  • Salt & freshly ground pepper
  • -- to taste
  • 14oz Canned hearts of palm
  • -- drained
  • 1 Ripe honeydew melon
  • 1 Ripe cantaloupe
  • Shredded lettuce

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