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Recipe Book Contents

Honeydew and Spinach Salad

Bob Lively says:
Here's the accomanying salad for the Roquefort Quiche I used to make in the 70's:

(Serves 2- 3)

  • 1/4 cup vegetable oil
  • 1 tablespoon vinegar
  • 1/4 teaspoon celery saly
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 4 cups spinach
  • 2 cups honeydew melon balls
  • 1 cup thinly sliced zucchini
  • 2 tablespoons finely chopped chives

(Preparation: 15 Minutes. Cooking: 0 minutes)
  1. Toss spinach, zucchini, and melon balls in a bowl.
  2. Combine oil, celery salt, mustard, and kosher salt, and pour over salad greens and melon.
  3. Sprinkle salad with the chives and toss well.
  4. Chill and serve.

Ted's comment: I used green onion tops instead of the chives and added a tablespoon of chopped walnuts. It was great!

Contributed by Bob Lively