CANTALOUPE SALAD WITH HONEY LEMON DRESSING
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
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
MILKY CANTALOUPE MELON SALAD
Simple and Healthy and very satisfying, that's what its all about right? There's hardly any condensed milk here, but just enough to enhance the melon and make it of dessert quality.
Provided by robd16
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Cube the melon discarding skin and seeds as normal.
- Pour over the condensed milk and carefully mix to coat the melon cubes. It should thin out and mix with the natural juices from the melon.
- So good!
Nutrition Facts : Calories 107.1, Fat 1.9, SaturatedFat 1.1, Cholesterol 6.4, Sodium 45.9, Carbohydrate 21.5, Fiber 1.2, Sugar 21.1, Protein 2.6
WATERMELON AND CANTALOUPE SALAD WITH MINT VINAIGRETTE
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth.
- In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve.
- In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.
WATERMELON AND CANTALOUPE SALAD WITH MINT AND BASIL VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell.
- Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth.
- Add the watermelon and cantaloupe balls to the carved out watermelon half.
- Add the vinaigrette to the balls and toss to combine.
- Garnish with the mint and basil sprigs and taste.
CANTALOUPE SALAD
This salad, with its fresh-tasting dressing, is great with most any meal.-Charlotte Baillargeon, Hinsdale, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cut six rings, about 1/2 in. wide, from the center section of the cantaloupe. Remove seeds and set rings aside. Cube the remaining cantaloupe. In a bowl, combine orange juice and honey. Add grapes, kiwi and cubed cantaloupe; stir gently to coat. Place cantaloupe rings on lettuce; top with fruit and sprinkle with coconut.
Nutrition Facts : Calories 110 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 2g fiber), Protein 1g protein.
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