Melon and Friends

Honey, this melon melody has it all! Let your taste buds sing with summer delight.

Fruit Salad with Honey Mayonnaise

(Makes 6 servings)

• 6 large leaves iceberg lettuce
• 1/2 cup fresh strawberries
• 1/2 cup fresh blueberries
• 1/2 cup sliced fresh peaches
• 1/2 cup melon balls, honeydew, and cantaloupe combined
• 1/2 cup fresh pineapple, cubed
• 1 recipe Honey Mayonnaise
• 6 small sprigs fresh mint

[Note: Fruits can be substituted according to what’s in season. Nutrition facts apply to the above ingredients.]

To serve salad individually, place one lettuce leaf on each plate. Arrange equal amounts of fresh fruit attractively on plates, leaving room in center for Honey Mayonnaise. Garnish dressing with mint, if desired, and serve chilled. Fruit can also be arranged on lettuce leaves on one large platter with Honey Mayonnaise in center or in a hollowed-out melon.

Per Serving: about 1/2 cup
Calories: 388
Fat: 37.5 g
Cholesterol: 36 mg
Sodium: 110 mg
Carbohydrate: 10.4 g
Protein: 1.8 g

Honey Mayonnaise

(Makes 6 servings)

• 1 egg
• 1 tablespoon honey
• 1/4 teaspoon ginger
• 1 teaspoon dry mustard
• 1 tablespoon vinegar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 cup corn or safflower oil

Combine egg, honey, ginger, vinegar, garlic powder, salt, and ¼ cup oil in blender. Process on lowest speed. Immediately begin adding remaining oil in slow, steady stream. Turn off blender when last drop of oil has been added.

This recipe is from The Saturday Evening Post Antioxidant Cookbook by Cory SerVaas, M.D. © 1995 The Saturday Evening Post Society. All rights reserved.