Sunday, September 15, 2013

Apple-Melon Salad with Mint

This great little salad is my variation of the classic Waldorf. It’s the perfect compliment to hot-weather dining - easy to prepare and a treat to eat!

Apple-Melon Salad with Mint:

½ c. shelled pecans, halved
2 medium apples, unpeeled, cored, and cut into a ¾-in. dice
3 celery sticks, diced
¼ honeydew melon or cantaloupe (known as “rockmelon” in Australia) 
⅓ c. fresh mint, coarsely slivered
⅓ c. mayonnaise
1 tsp. lemon juice
1 tsp. granulated sugar
2 tbsp. fresh mint, coarsely slivered, as garnish

Toast nuts while preparing all ingredients except mayonnaise mixture. In a small bowl, stir mayo with lemon juice and sugar, combining well. Toss with salad ingredients, garnishing with a flurry of mint.  Serves 4.

Note: See the Index for How to Toast Nuts.

The basics of this salad include celery, apples, pecans ...

Honeydew melon or cantaloupe, and mint

Packed with goodness and nutrition, this salad is a treat!

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