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Melon-Berry Turkey Salad
This delightful main-course salad is as lovely to look at as it is simple to prepare. Cantaloupe and honeydew melon are combined with red raspberries, turkey, and watercress in a lemon-apricot dressing scented with sesame oil. Make melon balls instead of cubes for a more festive presentation.
  • 1 small cantaloupe (2 pounds), halved and seeded
  • Half a honeydew melon (2-1/4 pounds), seeded
  • 1/2 cup apricot all-fruit spread
  • 2 teaspoons grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dark sesame oil
  • 3/4 pound unsliced roast turkey, cut into 1/2-inch cubes
  • 4 ounces Romaine lettuce
  • 4 ounces watercress, coarse stems removed
  • 1 pint (6 ounces) raspberries
  • 1 lemon, cut into 8 wedges

1. Cut cantaloupe and honeydew into thin wedges, remove rind and cut into 1-inch cubes. Place in refrigerator while you make dressing.

2. In small bowl, blend apricot spread with lemon zest, lemon juice, and sesame oil.

3. Place turkey in medium bowl. Pour half of dressing over turkey and toss to coat well.

4. To assemble salads, make a bed of Romaine and watercress on each of 4 plates. Top with turkey and melon cubes. Drizzle remaining dressing over salads and top with raspberries. Serve with lemon wedges.


Nutritional Information
Per serving: 354 calories, 5.9g total fat, 1.5g saturated fat, 1.3g monounsaturated fat, 1.8g polyunsaturated fat, 5.1g dietary fiber, 28g protein, 51g carbohydrate, 66mg cholesterol, 100mg sodium.
Good source of: beta-carotene, fiber, potassium, selenium, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
25