Total Time
Prep 20 mins
Cook 0 mins

This quick salad is from buffet at the Mandalay Bay Hotel in Las Vegas, Nevada.

Ingredients Nutrition


  1. Combine cantaloupe, cucumber, carrot and pineapple in large serving bowl; cover and chill 1 hour.
  2. Combine dressing ingredients in jar with screwtop lid. Cover and shake until well blended; refrigerate.
  3. To serve, line 6 individual salad plates with equal amounts of lettuce.
  4. Add banana, cashews and mint to cantaloupe mixture.
  5. Shake dressing; pour 1/4 cupful over fruit mixture and toss gently to coat all pieces. Spoon 1 cup fruit salad into center of each lettuce-lined plate.
  6. Serve with additional dressing as desired. (Refrigerate any remaining dressing up to 1 week.).