Honeydew Salad Recipes

HONEYDEW FRUIT SALAD

Honeydew Fruit Salad image

Our Test Kitchen tossed together this refreshing medley that's a colorful addition to Easter dinner or most any meal.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

1 can (20 ounces) unsweetened pineapple chunks
4-1/2 teaspoons cornstarch
1 large honeydew melon, cut into balls or cubes
1 can (15 ounces) mandarin oranges, drained
1 tablespoon minced fresh mint

Steps:

Drain pineapple, reserving juices; set pineapple aside. In a small saucepan, combine cornstarch and pineapple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate until cool., In a large serving bowl, combine the honeydew, oranges, mint and reserved pineapple. Stir in pineapple juice mixture. Cover and refrigerate until serving.

Nutrition Facts : Calories 117 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

HONEYDEW & PROSCIUTTO SALAD

Honeydew & Prosciutto Salad image

For parties, I turn melon and prosciutto into an easy salad with a honey mustard dressing. To add zip, stir in fresh basil and mint. -Julie Merriman, Seattle, Washington

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1/3 cup olive oil
1/2 teaspoon grated lime zest
2 tablespoons lime juice
2 tablespoons white wine vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
3/4 cup fresh cilantro leaves
SALAD:
8 cups fresh arugula or baby spinach (about 5 ounces)
1/2 medium red onion, thinly sliced
1/4 cup thinly sliced fresh mint leaves
1/4 cup thinly sliced fresh basil leaves
8 cups diced honeydew melon
1 package (8 ounces) fresh mozzarella cheese pearls
1/4 pound thinly sliced prosciutto, cut into wide strips

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.

Nutrition Facts : Calories 186 calories, Fat 12g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 294mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

HONEYDEW SALAD WITH GINGER DRESSING AND PEANUTS

Honeydew Salad with Ginger Dressing and Peanuts image

This all-green salad gets a spicy kick from serrano, ginger, and just a hint of fish sauce. It's just the side your barbecue ribs are looking for.

Provided by Anna Stockwell

Categories Bon Appétit Summer Salad Melon Honeydew Ginger Cucumber Avocado Peanut Wheat/Gluten-Free Mint

Yield 4-6 servings

Number Of Ingredients 11

Ingredients

6 Tbsp. white wine vinegar
1 tsp. fish sauce
1 tsp. finely grated peeled ginger (from one 1" piece)
1 tsp. light brown sugar
1 serrano chile, thinly sliced
1/2 medium honeydew melon (about 2 lb.), seeds and rind removed, flesh cut into wedges, wedges halved crosswise
3 small Persian cucumbers, sliced on a diagonal 1/4" thick
1 avocado, peeled, thinly sliced
1/4 cup mint leaves
1/4 cup salted, dry-roasted peanuts, coarsely chopped
Flaky sea salt

Steps:

Whisk vinegar, fish sauce, ginger, and brown sugar in a large bowl to combine. Add chile and let sit 10 minutes.
Add melon, cucumbers, and avocado and toss to coat. Transfer to a platter; top with mint and peanuts and sprinkle with salt.

HONEYDEW AND CUCUMBER SALAD

Honeydew and Cucumber Salad image

Refreshing flavors and textures make this salad a delight!

Provided by EDYTHE

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 1h15m

Yield 12

Number Of Ingredients 5

Ingredients

3 large cucumbers - peeled, seeded, and cut into 1-inch pieces
1 honeydew melon - peeled, seeded and cut into 1 1/2 inch chunks
½ cup vegetable oil
½ cup lemon juice
¼ cup white sugar

Steps:

Place the cucumber and honeydew melon chunks into a large bowl. Whisk together the vegetable oil, lemon juice, and sugar in a small bowl until well blended. Pour dressing over the cucumber and melon; mix well. Allow to rest for 1 hour before serving.

Nutrition Facts : Calories 147.9 calories, Carbohydrate 17.3 g, Fat 9.3 g, Fiber 1.2 g, Protein 1.1 g, SaturatedFat 1.5 g, Sodium 20.7 mg, Sugar 14.2 g

HONEYDEW AND ARUGULA SALAD

Honeydew and Arugula Salad image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Ingredients

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.

Nutrition Facts : Calories 141 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 4 milligrams, Sodium 249 milligrams, Carbohydrate 15 grams, Fiber 2 grams, Protein 3 grams, Sugar 12 grams

HONEYDEW SALAD

Honeydew Salad image

Make and share this Honeydew Salad recipe from Food.com.

Provided by loof751

Categories < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup green grape (sliced in half)
1/2 cup honeydew melon (cubed)
1/4 cup water chestnut (sliced)
1/2 cup baby shrimp (cooked)
1 cup cubed cooked chicken
3 tablespoons mayonnaise
1/2 banana
lettuce leaf, for serving

Steps:

Combine the sliced grapes, cubed melon, water chestnuts, shrimp and chicken in a medium bowl.
In a small bowl mash the banana. Add the mayonnaise and mix well.
Toss the salad mixture with the mayo mixture.
Arrange on lettuce leaves to serve.

Nutrition Facts : Calories 287.7, Fat 12.2, SaturatedFat 2.4, Cholesterol 58.2, Sodium 220.5, Carbohydrate 27, Fiber 1.9, Sugar 15.6, Protein 18.8

HONEYDEW MELON SALAD

Honeydew Melon Salad image

I saw this recipe in Food Network Magazine. They call for pepitas, which are pumpkin seeds. I started thinking, hmmmm..., can we eat the melons' s seeds? I looked it up on the Internet and they are supposed to be dried, then roasted. A long process. I just wanted to make a simple salad, for crying out loud! I toasted them over low heat in a little cast iron skillet5. Voila! They came lovely golden and nutty. To get all the vitamins and minerals in the seeds, they must be chewed, not eaten whole.

Provided by threeovens

Categories Melons

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

4 cups honeydew melon, cubed
2 tablespoons fresh lime juice
1 teaspoon jalapeno chile, minced
1/4 teaspoon kosher salt
1/4 teaspoon dried ancho chile powder or 1/4 teaspoon chili powder
chopped cilantro, for garnish
toasted melon seeds, for garnish (see recipe description)
cojito cheese, crumbled for garnish

Steps:

In a large bowl, toss together melon cubes, lime juice, jalapeño, salt and chile powder.
Top with cilantro, seeds, and cheese as desired.

Nutrition Facts : Calories 132.3, Fat 0.6, SaturatedFat 0.1, Sodium 360.3, Carbohydrate 33.6, Fiber 3, Sugar 29.1, Protein 2

HONEYDEW SALAD PLATE

Honeydew Salad Plate image

Provided by Ruth A. Matson

Yield Serves 6

Number Of Ingredients 7

Ingredients

1 large honeydew melon
1 cantaloupe
2 cups raspberries
2 cups seedless grapes
Bibb lettuce
Sprigs of mint
Celery Seed Dressing

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.

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