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Honeydew Luncheon Salad

Western.Chefs's picture
Ingredients
  Honeydew melons 2
  Cottage cheese 2 Cup (32 tbs)
  Strawberries 1⁄2 Cup (8 tbs)
  Blueberries 1⁄2 Cup (8 tbs)
  Oil and vinegar dressing 1⁄4 Cup (4 tbs)
Directions

Several hours ahead:
1. Cut a slice from top of each melon; set aside; scoop out all seeds.
2. Place a generous spoonful of cottage cheese in each melon. Top with 2 or 3 strawberries, then more cheese, then a few blueberries; repeat until filled.
3. Replace tops; secure with toothpicks; refrigerate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Freezed
Dish: 
Salad
Restriction: 
Vegetarian
Interest: 
Healthy

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