Melon Ball Salad Recipe

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Melon Ball Salad Ingredients

3 melons, in three different colors
1/3 cup chicken broth
1/4 cup sherry vinegar
1/3 cup lemon juice
4 garlic cloves, crushed
1/4 tsp salt
1/4 tsp black pepper
2 tbsp tarragon (fresh), minced
2 tbsp chervil (fresh), minced
2 tbsp lemon basil, minced

A Recipe for
Melon Ball Salad

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This Recipe for Melon Ball Salad is one of thousands in the Recipes-to-go Fruit Cookbook.

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This is a recipe for Melon Ball Salad from the recipe cookbook of Recipes-to-go (Fruit)

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

Melon Ball Salad

If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home.
James Michener

Melon Ball Salad Directions

Cut melons of three different colors into melon balls and drain the
balls in a colander. Save the juice to make sherbet.

Make a very strong salad dressing of chicken broth, sherry vinegar,
lemon juice, crushed garlic, salt, pepper and minced fresh tarragon,
chervil and lemon basil.

Dress the drained melon balls and let the dressing sink in for half an
hour. Serve with sliced ham and toast.

NOTES:

* Margaret's X-rated melon balls -- I had a lettuce and tomato
sandwich Saturday with mustard instead of mayonnaise. Better than I
would have feared. But the big discovery of the week is Margaret's
X-rated melon balls. Yield: Serves 4.

* In truth, I have to report that Margaret herself thought the
garlic was too much; but I didn't.

* This recipe is not wholly unrelated to fruit curry, another
godsend for the overplump.

: Difficulty: easy.
: Time: 15 minutes preparation, 30 minutes waiting.
: Precision: no need to measure.

: Mary-Claire van Leunen
: DEC Systems Research Center, Palo Alto, California, USA
: mcvl@src.dec.com -or- decwrl!decsrc!mcvl

: Copyright (C) 1986 USENET Community Trust

Serves: 4

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Melon Ball Salad Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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