Three Melon Salad With Raspberry Vinaigrette
|Raspberry vinegar||3 Tablespoon (Or To Taste)|
|Safflower oil||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Cantaloupe chunks||4 Cup (64 tbs) (1 Inch Each)|
|Honeydew chunks||3 Cup (48 tbs) (1 Inch Chunks)|
|Watermelon balls||4 Cup (64 tbs) (Or Chunks)|
|Farmer cheese/Pot cheese||3 Ounce|
|Chopped fresh mint leaves||1⁄2 Cup (8 tbs)|
|Romaine lettuce leaves||4 Large, washed and trimmed|
|Coarsely chopped pecans||2 Tablespoon|
1. For the dressing, in a small bowl whisk together the vinegar, oil, lemon juice and salt; set aside.
2. Combine the cantaloupe, honeydew and watermelon in a large bowl, add the dressing and toss gently. Cover the bowl and refrigerate at least 1 hour.
3. Just before serving, crumble the cheese into a small bowl, add the mint and mash with a fork to combine.
4. Line a serving platter with the Romaine leaves and mound the melon on it. Sprinkle the cheese over the melon and scatter the pecans on top.