Pick-a-dilly melon, hearts of palm w/chutney vinaigrette

 
          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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