Honeydew Salad Plate Recipes

HONEYDEW SALAD WITH LIME DRESSING

Steps:

• For dressing, in a small bowl, whisk lime juice, honey and mint until blended. Place fruit and cucumber in a large bowl; add dressing and toss to coat. Refrigerate until serving.

HONEYDEW & PROSCIUTTO SALAD

Steps:

• Place the first 8 ingredients in a blender; cover and process until smooth. Place arugula, onion and herbs in a large bowl. Drizzle with 1/3 cup vinaigrette and toss lightly to coat. In large serving bowl layer with a quarter of the arugula mixture, honeydew, mozzarella cheese and prosciutto. Repeat layers 3 times. Serve with remaining vinaigrette.

HONEYDEW AND ARUGULA SALAD

Steps:

• Cut 1/2 honeydew melon into small, thin pieces. Puree 1/2 cup of the melon pieces with 1/3 cup mixed fresh herbs, 3 tablespoons mayonnaise, 2 tablespoons lime juice, and salt and pepper. Toss with 10 ounces baby arugula and 1 cup of the melon pieces. Season with salt and pepper.

HONEYDEW, CANTALOUPE AND PROSCIUTTO SALAD

Steps:

• Heat oven to 400°F. Coat a baking sheet with cooking spray. Place prosciutto slices 4 inches apart on baking sheet; cook until crisp, 8 to 10 minutes. Transfer to a plate lined with a paper towel. Whisk yogurt, mayonnaise, honey, zest, juice and pepper in a bowl until smooth. Add honeydew and cantaloupe; toss to combine; divide among 4 bowls. Crumble prosciutto; sprinkle it and basil over salad. Serve immediately.

HONEYDEW SALAD PLATE

Steps:

• Cut six circular slices from the center of the honeydew; peel them and make melon balls from the remainder. Scoop balls from the cantaloupe. Stem the grapes. Lay the honeydew rings upon the leaves of Bibb lettuce; pile the other fruits in a ring and decorate with mint springs. Pass Celery Seed Dressing in a separate bowl. Accompany this salad with cream cheese balls rolled in ground nuts, and blueberry muffins.

HONEY-MELON SALAD WITH BASIL

Steps:

• In a large bowl, combine cantaloupe and honeydew. Refrigerate, covered, until serving. In a small bowl, whisk honey, lemon juice, paprika, salt and pepper. Pour over melon cubes just before serving; toss to coat. Stir in basil and, if desired, dried cranberries. Serve with a slotted spoon.