Tricolor Melon Salad With Yogurt Honey Dressing

Recipe Ingredients

1 1/2 cups	355ml	Plain yogurt - drained overnight
		Through a sieve
1/4 cup	59ml	Honey
1 tablespoon	15ml	Passion-fruit liqueur - (optional)
2 tablespoons	30ml	Finely-chopped fresh mint
1/2 tablespoon	7.5ml	Ripe honeydew melon - halved, seeded (small)
1/2 tablespoon	7.5ml	Ripe crenshaw or cantaloupe melon - halved, seeded (small)
1/4 tablespoon	3.8ml	Watermelon - (abt 1 lb) - seeds removed (small)
		Fresh mint sprigs - for garnish

Recipe Instructions

In a small bowl, whisk together the yogurt, honey, liqueur, if using, and the mint. Set aside.

Scoop out the melon flesh and cut it into 1-inch cubes. Combine them in a bowl or on a platter and toss together very gently until the colors are evenly distributed.

Drizzle the dressing back and forth across the melon in a thin stream. Garnish with sprigs of mint and serve.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6258 broadcast 04-18-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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