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Print this Recipe    Melon Palm

Hearts of Palm Salad with Chutney Vinaigrette

2 teaspoons Dry mustard
2 teaspoons Honey
2 tablespoons mango chutney
6 tablespoons lime juice
1/3 cup orange juice or extra virgin olive oil
Salt & freshly ground pepper to taste
14 ounces canned hearts of palm, drained
1 ripe honeydew melon
1 ripe cantaloupe
Shredded lettuce

In a small bowl, blend together mustard, honey, chutney, and 4
tablespoons lime juice. Gradually whisk in olive oil. Add salt and
pepper to taste, then strain dressing through a sieve to remove
large pieces of chutney.

Chop hearts of palm and set aside. Remove peel and seeds from melons
and cut into bite-size pieces. Serve hearts of palm and melon on
a bed of shredded lettuce, with dressing.

Makes 4 servings.

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