melon Ball salad with Raspberry Vinaigrette

[Guest guest]

> Melon Ball Salad with Raspberry Vinaigrette

>

> 1 small red onion, thinly sliced

> 3 cups (750 ml) balls or bite-sized pieces of ripe cantaloupe,

> honeydew, watermelon, or other fresh melons

> 1-2 hearts of Romaine lettuce, cut into 1/4-inch (5 mm) pieces

> 2 Tbs (30 ml) coarsely chopped or torn basil leaves

> 1 Tbs (15 ml) coarsely chopped or torn mint leaves

>

> For the vinaigrette:

> 1/4 cup (60 ml) extra-virgin olive oil

> 3 Tbs (45 ml) raspberry vinegar

> 2 Tbs (30 ml) finely chopped basil leaves

> 1 Tbs (15 ml) finely chopped mint leaves

> Salt and freshly ground pepper to taste

>

> Place the onion slices in a small bowl and cover with cold water.

> Soak for 20 to 30 minutes, drain, pat dry, and combine with the melon

> balls, Romaine lettuce, and herbs. Toss gently to combine and

> refrigerate until ready to serve. Whisk together the ingredients for

> the vinaigrette and toss gently with the melon mixture immediately

> before serving. Serves 6 to 8.

>

> Bon appetit from the Chef at World Wide Recipes

>