Melon Ball Salad with Raspberry Vinaigrette

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            FOOD FUNNY
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Thanks to Rosemary Zwick of Cape Town, South Africa where bad puns
apparently grow on trees.

Q: What kind of meat doesn't stand up?

A: Lean meat.

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            TODAY'S RECIPE
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The only thing more refreshing than this colorful salad on a hot
summer day might be a dip in the pool.

Melon Ball Salad with Raspberry Vinaigrette

1 small red onion, thinly sliced
3 cups (750 ml) balls or bite-sized pieces of ripe cantaloupe,
honeydew, watermelon, or other fresh melons
1-2 hearts of Romaine lettuce, cut into 1/4-inch (5 mm) pieces
2 Tbs (30 ml) coarsely chopped or torn basil leaves
1 Tbs (15 ml) coarsely chopped or torn mint leaves

For the vinaigrette:
1/4 cup (60 ml) extra-virgin olive oil
3 Tbs (45 ml) raspberry vinegar
2 Tbs (30 ml) finely chopped basil leaves
1 Tbs (15 ml) finely chopped mint leaves
Salt and freshly ground pepper to taste

Place the onion slices in a small bowl and cover with cold water.
Soak for 20 to 30 minutes, drain, pat dry, and combine with the melon
balls, Romaine lettuce, and herbs. Toss gently to combine and
refrigerate until ready to serve. Whisk together the ingredients for
the vinaigrette and toss gently with the melon mixture immediately
before serving. Serves 6 to 8.
Received on Tue Jun 29 12:49:11 2004