Persian Melon Salad
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Ingredients1 h 30 m servings 194 cals
Original recipe yields 12 servings
- Combine the honeydew, cantaloupe, watermelon, grapes, pineapple, pickled ginger, orange juice, lime juice, sugar, and chopped mint in a large bowl; stir to mix evenly. Cover the bowl with plastic wrap and refrigerate at least 1 hour.
- Gently fold the strawberries into the fruit mixture. Garnish with the mint sprigs to serve.
Per Serving: 194 calories; 0.9 g fat; 48.8 g carbohydrates; 2.8 g protein; 0 mg cholesterol; 47 mg sodium. Full nutrition
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