Melon salad
Jul. 3rd, 2010 09:29 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
vamysteryfanIn the DC summer weather, meals that don't need cooking are popular. I forgot to buy the lettuce but it was really good anyway. And very pretty. I'll use lettuce for the rest tomorrow
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2/3 cup plain Greek nonfat yogurt
Freshly squeezed juice of 1/2 lemon (1 tablespoon)
2 tablespoons olive oil
Salt to taste
1 melon, such as cantaloupe or honeydew, cut in half and seeded
4 medium (1 to 1 1/4 pounds) tomatoes, cut into 1-inch pieces
1 head green- or red-leaf lettuce, torn into bite-size pieces
1 cup cooked corn kernels (fresh, canned or frozen and defrosted)
Combine the yogurt, lemon juice, oil and salt to taste in a small bowl; mix well.
Use a melon baller to scoop out round balls of melon; place the balls in a large salad bowl and add the tomatoes, lettuce and corn. Add the yogurt dressing and toss gently to combine. Serve immediately.
I cut it into small chunks instead of making balls. It could use a little zing - I might add some ginger tomorrow.
>
2/3 cup plain Greek nonfat yogurt
Freshly squeezed juice of 1/2 lemon (1 tablespoon)
2 tablespoons olive oil
Salt to taste
1 melon, such as cantaloupe or honeydew, cut in half and seeded
4 medium (1 to 1 1/4 pounds) tomatoes, cut into 1-inch pieces
1 head green- or red-leaf lettuce, torn into bite-size pieces
1 cup cooked corn kernels (fresh, canned or frozen and defrosted)
Combine the yogurt, lemon juice, oil and salt to taste in a small bowl; mix well.
Use a melon baller to scoop out round balls of melon; place the balls in a large salad bowl and add the tomatoes, lettuce and corn. Add the yogurt dressing and toss gently to combine. Serve immediately.
I cut it into small chunks instead of making balls. It could use a little zing - I might add some ginger tomorrow.
