Submitted by Shell
1 Cantaloupe, peeled and cut into large chunks
2 teaspoons chopped gingerroot
1 cucumber cut lengthwise and seeded
1 sweet red pepper, coarsely chopped
1/4 cup sliced scallions
8 ounces sliced water chestnuts, drained
4 ounces peeled mild green chili peppers, drained and sliced
3 cups coarsely torn romaine lettuce
To make dressing: Puree 1/2 of cantaloupe and gingerroot in a blender until smooth.
To assemble salad: Cut cucumber into 1/2 inch slices. Then combine with remaining cantaloupe, red peppers, scallions, water chestnuts and chili peppers. Pour dressing over cantaloupe mixture; toss to coat. Cover and refrigerate for at least 1 hour. Serve on lettuce.
Makes 4 servings.
from the Eat-2-Live archives