Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

Cantaloupe and Avocado Salad with Chili




Source of Recipe


Joanne Gainey
Chili Dressing:

1/4 cup bottled chili sauce
4 packets Splenda
3 Tablespoons white wine vinegar
1 teaspoon Worcestershire sauce
2 teaspoons minced onion
1 teaspoon mixed chili powder
1/2 cup olive oil

Salad:

2 small heads butter leaf or Bibb lettuce, torn
1 head red leaf or romaine lettuce, torn
1/2 cup chopped celery
1 small cantaloupe, sliced to bite sized pieces
2 large ripe avocados, sliced
2 Tablespoons lemon juice
1 cup water

TO PREPARE:

Combine the chili sauce, Splenda, vinegar, Worcestershire sauce and minced
onion in a bowl and mix well. Add the olive oil and whisk until blended.
Chill, covered, in the refrigerator. Whisk again before using.

Combine lemon juice and water. Slice the avacado and dip the slices into
the lemon water, set aside. Discard leftover lemon water. For the salad,
place the lettuce and celery into a large salad bowl. Add the desired
amount of dressing and toss to coat. Add the cantaloupe and avocado and
toss gently.

SERVINGS: 6