Submitted by Amelia Hohl
Creamy Mint Dressing (recipe follows)
8 ounces fresh or frozen blueberries (about 1-3/4 cups)
1 large peach, pitted and sliced
1/2 large cantaloupe, cut into bite-sized pieces (about 2 cups)
1 head Boston or Bibb lettuce, torn into bite-size pieces (about 3 cups)
In a medium bowl place Creamy Mint dressing. Stir in blueberries, sliced peach and cantaloupe. Allow fruit to marinate for at least 30 minutes.
To serve: Place lettuce in a large serving bowl; top with marinated fruit and dressing; toss gently and serve immediately.
Yield: 4 servings (about 6 cups)
Creamy Mint Dressing
1/4 to 1/2 cup fresh mint leaves
1/4 cup vegetable oil
1/4 cup lime juice
2 tablespoons sugar
1/2 teaspoon grated lime peel
1/2 teaspoon salt
In a small bowl or measuring cup combine all dressing ingredients until well blended.
Yield: about 1/2 cup
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