Chilled Cantaloupe Salad With Raspberry Vinaigrette Recipes

CANTALOUPE DRESSING

Steps:

• In the container of a blender, combine the cantaloupe, yogurt and sugar. Blend until smooth. Chill or serve immediately.

SPINACH & CANTALOUPE SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Prepare the dressing:
• Whisk the vinegar, honey and olive oil together in a small bowl. Season the dressing with salt and pepper and set aside.
• Toss the greens, cantaloupe and blackberries together in a large bowl. Pour the vinaigrette over the salad and toss until evenly coated. Arrange salad on plates and sprinkle with pecans and goat cheese. Serve immediately.

SUNNY STRAWBERRY & CANTALOUPE SALAD

Steps:

• In a large bowl, combine strawberries, cantaloupe and cheese. Drizzle with vinaigrette and toss to coat. Just before serving, gently stir in raspberries; top with sunflower kernels. If desired, sprinkle with mint.

CHILLED CANTALOUPE SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• TO MAKE THE SALAD: Cut the onion in half through the root end, then cut into 1/2 inch wedges. Cut off the core from each wedge and discard. Separate the onion wedges into individual leaves. Place in a bowl, cover with cold water, and add a handful of ice cubes. Allow to stand for 20 minutes.Cut the melon in half, scoop out the seeds, and cut into 1 inch wedges. With a small sharp knife, remove the rind from the melon flesh and cut each wedge crosswise into 1/2 inch pieces. Place the melon pieces in a large bowl add the lettuce, along with half of the basil and half of the mint. Cover with plastic wrap and refrigerate until ready to use.TO MAKE THE VINAIGRETTE: In a food processor combine the remaining basil and mint with the other vinaigrette ingredients. Process until well blendedWhen ready to serve, drain the onions and pat dry with a paper towel. Add the onions to the cantaloupe mixture. Add the dressing and toss to combine. Season with a grinding of black pepper. Serve chilled.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.