Cantaloupe Salad Recipe
Summary
Preparation Time1 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupEveryday
Ingredients
| 2 cantaloupe melons | ||
| Cucumber | 1/2 , peeled | |
| 2 ripe pears, peeled and cored | ||
| Vinaigrette | 6 Tablespoon | |
| Sour cream | 4 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Sugar | 2 Teaspoon | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Cut the melons in half and remove the seeds.
Scoop out the flesh, leaving 1/4-inch (1/2-cm) thick shells.
Dice the flesh and put it into a bowl.
Dice the cucumber and pears and mix with the melon.
Pour in the vinaigrette, toss well to mix and set aside for 1 hour in the refrigerator.
Drain the fruit and cucumber and pile into the melon shells.
Beat the sour cream with the lemon juice and sugar and season to taste.
Spoon the dressing over the salad and serve.
Scoop out the flesh, leaving 1/4-inch (1/2-cm) thick shells.
Dice the flesh and put it into a bowl.
Dice the cucumber and pears and mix with the melon.
Pour in the vinaigrette, toss well to mix and set aside for 1 hour in the refrigerator.
Drain the fruit and cucumber and pile into the melon shells.
Beat the sour cream with the lemon juice and sugar and season to taste.
Spoon the dressing over the salad and serve.
Chef
