*  Exported from  MasterCook  *

         Pick-A-Dilly Melon, Hearts Of Palm w/Chutney Vinaigrette

Recipe By     : A Taste Of The Bahamas; Kathryn Arnold
Serving Size  : 6    Preparation Time :1:00
Categories    : Bahamas                          Salad
                Eat-lf

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  14      ounces        hearts of palm -- canned, rinsed
                        drained and sprinkled with
   2      tablespoons   lime juice
     1/2                honeydew melon -- and/or
                        cantaloupe
   2      cups          Shredded lettuce -- or
                        spinach -- baby
   6      tablespoons   chutney vinaigrette -- see recipe

Slice the hearts of palm into 1/2 circles.  Peel and slice honeydew melon
and/or cantaloupe into thin pieces.  Toss with shredded lettuce and or
young spinach leaves.  Toss with dressing.   Allow to stand at room
temperature for about 15 to 30 minutes. Serve with a sweet bread -- corn,
squaw, pumpernickle. (Tip: don't serve sour dough Italian).

Pick-A-Dilly is a restaurant in Nassau that is popular with locals as well
as tourists. They serve traditional Bahamian food with a sophisticated
international flare. A Pick-A-Dilly specialty, this salad combines slices
of sweet melon with delicate hearts of palm -- the bud of the palmetto
tree.   They arrange the salad pieces for presentation in the shape of a
palm tree.  To see these instructions see www.newhope.com/public/delicious. 

Tested and posted by patH 6/9/97.  MC Estimate without bread: 106.5 cals,
0.8g fat, 6.0% cff.


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