Pick-A-Dilly Melon, Hearts Of Palm w/Chutney Vinaigrette

* Exported from MasterCook *

Pick-A-Dilly Melon, Hearts Of Palm w/Chutney Vinaigrette

Recipe By : A Taste Of The Bahamas; Kathryn Arnold
Serving Size : 6 Preparation Time :1:00
Categories : Bahamas Salad
Eat-lf

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ounces hearts of palm -- canned, rinsed
drained and sprinkled with
2 tablespoons lime juice
1/2 honeydew melon -- and/or
cantaloupe
2 cups Shredded lettuce -- or
spinach -- baby
6 tablespoons chutney vinaigrette -- see recipe

Slice the hearts of palm into 1/2 circles. Peel and slice honeydew melon
and/or cantaloupe into thin pieces. Toss with shredded lettuce and or
young spinach leaves. Toss with dressing. Allow to stand at room
temperature for about 15 to 30 minutes. Serve with a sweet bread -- corn,
squaw, pumpernickle. (Tip: don't serve sour dough Italian).

Pick-A-Dilly is a restaurant in Nassau that is popular with locals as well
as tourists. They serve traditional Bahamian food with a sophisticated
international flare. A Pick-A-Dilly specialty, this salad combines slices
of sweet melon with delicate hearts of palm -- the bud of the palmetto
tree. They arrange the salad pieces for presentation in the shape of a
palm tree. To see these instructions see www.newhope.com/public/delicious.

Tested and posted by patH 6/9/97. MC Estimate without bread: 106.5 cals,
0.8g fat, 6.0% cff.


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