Fire and Ice Melon Salad
1 small, ripe cantaloupe, peeled, seeded and cut into ¾-inch dice (for 2 cups)
½ small seedless watermelon, peeled and cut into ¾-inch dice (for 2 cups)
½ large honeydew, peeled, seeded cut into ¾-inch dice (for 2 cups)
2-3 jalapeno peppers, stem and seeds removed, diced
Fresh ginger, grated, to taste
2 limes, juiced
⅓ cup cilantro leaves
Put each batch of melon cubes into its own bowl; cover and chill well.
In a small bowl, mix the lime juice, jalapeno and ginger. Chill until ready to use.
To serve: Arrange melon dices in rows of alternating colors on a chilled platter. Spoon dressing over all and garnish with cilantro leaves.
Serves 12.
Cook's note: You may toss each batch of cut melon with some of the lime juice mixture and cilantro, and layer the melon into small glasses. Garnish with additional cilantro.
@Recipe nutrition:Nutrition values per serving: 34 calories, 0 fat, 8 g carbohydrate, 1 g protein, 0 cholesterol, 7 mg sodium.
Registered dietitian Pamela Smith, pamsmith.com