Triple Melon Salad
By
Linda Tennant
@Cookingbear
1
I haven't actually tried this recipe yet. It sounds like it would taste good, especially since the weather is still warm. I got it from a Family Circle magazine, and plan to make it in the next few days. Each serving has 110 cal. 2g fat (1g sat.) 4g Pro; 23g carb 1g fiber 312mg sodium; 7ml chol
Rating:
☆☆☆☆☆ 0 votes
Serves:
8
Prep:
15 Min
Cook:
5 Min
Method:
Stove Top
Ingredients
- 1/2 small
- seedless watermelon, rind removed, diced (4 cups)
- 1/2
- honeydew melon, seeded, rind removed, diced (2 cups)
- 1/2
- cantaloupe, seeded, rind removed, diced (2 cups)
- 3 oz
- prociutto, torn or cut into strips
- 3 Tbsp
- packed fresh mint leaves, chopped
- 1/8 tsp
- salt
- pinch
- cayenne pepper
- 1/3 c
- sugar
- 1/4 c
- fresh lime juice
- 2
- jalapenos, seeded and minced
How to Make Triple Melon Salad
- 1Combine watermelon, honeydew and cantaloupe in a lg. bowl. Set aside.
- 2Syrup. In a medium saucepan, combine sugar, lime juice, jalapenos and 2 Tablespoons water. Bring to a simmer over medium high heat and cook for 3 minutes. Remove from heat, strain out jalapeno pieces and cool completely.
- 3While syrup cools, add prosciutto, mint, salt and cayenne to melon in bowl. Pour syrup over salad and stir gently to combine.
