Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Edmonds Estate in Canton, Texas in 1987.

Ingredients Edit

  • 1 small red onion thinly sliced
  • 3 cups bite sized pieces of melon
  • 2 hearts romaine lettuce cut into pieces
  • 2 tablespoons coarsely chopped basil leaves
  • 1 tablespoon coarsely chopped mint leaves

Vinaigrette Edit

Directions Edit

  1. Place onion slices in a small bowl and cover with cold water and soak for 30 minutes.
  2. Drain and pat dry then combine with melon balls, lettuce and herbs then toss gently to combine and refrigerate until ready to serve.
  3. Whisk together all ingredients for vinaigrette and toss gently with melon mixture.
  4. Serve immediately.

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