RecipeSalads and DressingsYield: 4 main-dish servings
Tuna-Melon Plates
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 341. Vision transcription from the scanned page; needs review.
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Ingredients
- 2 cups cubed cantaloupe or honeydew melon
- one 11-ounce can mandarin orange sections, drained
- 3/4 cup cubed brick, mozzarella, or Monterey Jack cheese (3 ounces)
- 1/2 cup chopped celery
- one 9 1/4-ounce can chunk white tuna
- lettuce
- 1/2 cup mayonnaise or salad dressing
- 1 tablespoon milk
- 1 tablespoon lemon juice
- 1/4 teaspoon onion powder
- 2 tablespoons toasted broken pecans
Instructions
- Mix together 2 cups cubed cantaloupe or honeydew melon; one 11-ounce can mandarin orange sections, drained; 3/4 cup cubed brick, mozzarella, or Monterey Jack cheese (3 ounces); and 1/2 cup chopped celery. Drain and flake one 9 1/4-ounce can chunk white tuna.
- Line 4 salad plates with leaf lettuce. Arrange melon mixture and tuna over lettuce.
- For dressing, stir together 1/2 cup mayonnaise or salad dressing, 1 tablespoon milk, 1 tablespoon lemon juice, and 1/4 teaspoon onion powder. Drizzle dressing over fruit mixture and tuna. Sprinkle with 2 tablespoons toasted broken pecans.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.
BHG1989needs-reviewimage-source-ai-generatedimage-representative