Cantaloupe Salami Salad Recipes

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CANTALOUPE SALAD WITH HONEY LEMON DRESSING



Cantaloupe Salad with Honey Lemon Dressing image

A good cantaloupe doesn't need much enhancement, if any, but crisp cucumbers, fresh herbs and raspberries are natural pairings that will really make the flavor sing. It's a great twist on a traditional fruit salad and holds its own as a weeknight side dish, or for a potluck or summer gathering. Cantaloupe salad will keep well in the fridge for a few days, so don't be intimidated by the servings yield - you'll want to eat it for days.

Provided by Danielle Esposti

Categories     Salad

Time 15m

Number Of Ingredients 9

1 cantaloupe (diced)
1/2 english cucumber (thinly sliced)
¼ c loosely packed mint leaves (julienned)
¼ c loosely packed basil leaves (julienned)
1 pint raspberries
2 tbsp lemon juice
2 tbsp extra virgin olive oil
1 tbsp honey
sea salt (to taste)

Steps:

  • Combine the cantaloupe, cucumber, mint, and basil leaves in a large salad bowl.
  • Whisk the lemon juice, extra virgin olive oil, and honey until the honey is dissolved and the dressing is smooth.
  • Pour the dressing over the salad ingredients and toss until combined. Dot with fresh raspberries and serve. Alternatively, portion into bowls and then garnish with fresh raspberries.

Nutrition Facts : ServingSize 0.75 cup, Calories 85 kcal, Carbohydrate 13 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 161 mg, Fiber 3 g, Sugar 10 g, UnsaturatedFat 3 g

CANTALOUPE, SOPRESSATA AND FETA SALAD



Cantaloupe, Sopressata and Feta Salad image

A refreshing summer salad, from our local upscale grocery store. The sweetness of the cantaloupe balances the mild heat of the sopressata. If you don't care for feta, you could sub any fresh cheese, mozzarella, provolone or asiago would be divine.

Provided by MNLisaB

Categories     Melons

Time 15m

Yield 6 cups

Number Of Ingredients 8

3 1/2 lbs cantaloupes, peeled, seeded and cut into 1/4 inch chunks
5 slices thinly sliced sopressata salami, cut into thin strips, cut in half crosswise
1 tablespoon fresh basil, thinly sliced
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
1/4 cup crumbled feta cheese

Steps:

  • Combine cantaloupe chunks, sporessata and basil in a large salad bowl.
  • In a small bowl, whisk lemon juice, olive oil, salt and pepper.
  • Pour dressing over cantaloupe mixture, toss to coat.
  • Sprinkle with feta cheese and serve.

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