Southwestern Cantaloupe Salad Recipes

SOUTHWEST LAYERED SALAD

Southwest Layered Salad image

This salad is very pretty when served in a large bowl, and is bursting with lots of fresh flavors. You can spice it up by substituting jalapeno peppers for the chile peppers. The dressing is fabulous for all types of salads.

Provided by Anne Z.

Categories Salad Vegetable Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 14

Ingredients

1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)
1 cup buttermilk
1 cup fat-free plain yogurt
½ (1.25 ounce) package taco seasoning mix, or more to taste
8 cups torn romaine lettuce
2 roasted red peppers, diced
1 (14 ounce) can black beans, rinsed and drained
1 (14 ounce) can white corn, drained
¼ cup finely chopped sweet onion
1 (4 ounce) can diced green chile peppers
1 cup diced Roma tomatoes
½ cup shredded sharp Cheddar cheese
1 large avocado - peeled, pitted, and sliced
¼ cup chopped fresh cilantro

Steps:

Mix dressing mix, buttermilk, yogurt, and taco seasoning mix together in a mixing bowl.
Line a large serving bowl with the torn lettuce.
Mix roasted peppers, black beans, corn, onion, and green chiles together in a bowl. Spread mixture over the lettuce. Top with tomatoes; sprinkle with Cheddar cheese. Arrange avocado slices in an overlapping circle. Garnish with cilantro. Serve with dressing on the side.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 33.2 g, Cholesterol 10.9 mg, Fat 9.1 g, Fiber 8.4 g, Protein 11.1 g, SaturatedFat 2.9 g, Sodium 1213.2 mg, Sugar 8.3 g

CANTALOUPE SALAD WITH LIME, PEPITAS & COTIJA

Cantaloupe Salad with Lime, Pepitas & Cotija image

This refreshing cantaloupe salad is tossed with tangy lime and garnished with crunchy pepitas and salty cotija cheese. Chili powder and cumin add a Southwestern spin. Enjoy as dinner side or light lunch.

Provided by Pam Lolley

Categories Healthy Cantaloupe Recipes

Time 25m

Number Of Ingredients 14

Ingredients

6 cups cubed cantaloupe (about 2 pounds)
1 pint grape tomatoes, halved
½ cup thinly sliced red onion
½ teaspoon salt, divided
3 tablespoons fresh lime juice
1 tablespoon finely chopped seeded jalapeño pepper
2 teaspoons honey
1 teaspoon minced garlic
½ teaspoon chili powder
¼ teaspoon ground cumin
3 tablespoons chopped fresh cilantro, divided
¼ cup extra-virgin olive oil
3 tablespoons roasted salted pepitas
3 tablespoons crumbled cotija cheese

Steps:

Gently stir cantaloupe, tomatoes, onion and 1/4 teaspoon salt together in a large bowl.
Whisk lime juice, jalapeño, honey, garlic, chili powder, cumin, 1 tablespoon cilantro and the remaining 1/4 teaspoon salt together in a small bowl; gradually whisk in oil until combined. Drizzle over the cantaloupe mixture; toss gently to coat. Arrange the salad on a large platter; sprinkle with pepitas, cotija and the remaining 2 tablespoons cilantro.

Nutrition Facts : Calories 199 calories, Carbohydrate 19 g, Cholesterol 4 mg, Fat 13 g, Fiber 3 g, Protein 4 g, SaturatedFat 2 g, Sodium 291 mg, Sugar 16 g

SOUTHWEST SALAD

Southwest Salad image

Something I just threw together one night but ended up being the best salad I've ever made--corn, cheese, tomatoes and tortilla chips complimented by ranch dressing with a kick.

Provided by GreenEyedLS

Categories Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

bagged lettuce, preferably hearts of romaine
2 roma tomatoes, chopped
2/3 cup sharp cheddar cheese, GRATED
2/3 cup corn
2/3 cup tortilla chips, crushed
1 cup ranch dressing, from bottle
1/4 cup salsa
1/4 teaspoon chili powder
1/4 teaspoon cumin

Steps:

Mix all salad ingredients together in large serving bowl.
Mix all dressing ingredients together in a cup or small bowl.
Toss with dressing or serve on the side.
If preparing ahead of time, wait to add chips so they stay crisp.

CANTALOUPE AND CUCUMBER SALAD

Cantaloupe and Cucumber Salad image

A Rachael Ray recipe from her EveryDay Magazine June/July 2008 edition. Light summer salad that features sweet cantaloupe, one of my favorite fruits! To make this a main course, simple add cooked chicken breast strips and chopped avocado on top. Fresh, light and tasty too! PS, the best cantaloupes in the world are grown in Indiana in my opinion. . .Poseyville's are absolutely grand if you can get your hands on them. . .they are kind of bumpy and ugly but they taste the best.

Provided by januarybride

Categories Melons

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup Greek yogurt
2 tablespoons lime juice
1 tablespoon honey
1 cantaloupe, cut into bite-sized pieces
2 cucumbers, peeled and thinly sliced
2 celery ribs, thinly sliced
2 teaspoons chopped of fresh mint
1/3 cup sliced almonds

Steps:

In a large serving bowl, whisk together the yogurt, lime juice and honey.
Add the cantaloupe, cucumbers, celery and mind to the dressing; toss to combine.
Sprinkle with the almonds and serve!

Nutrition Facts : Calories 90, Fat 2.8, SaturatedFat 0.3, Sodium 27.9, Carbohydrate 16, Fiber 2.2, Sugar 12.3, Protein 2.6

SOUTHWESTERN-STYLE WATERMELON SALAD

Southwestern-Style Watermelon Salad image

Categories Salad No-Cook Vegetarian Quick & Easy Lime Watermelon Summer Vegan Cilantro Gourmet

Yield Makes about 4 cups, serving 4 to 6

Number Of Ingredients 7

Ingredients

1/2 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/4 teaspoon chili powder
1/8 teaspoon cayenne, or to taste
2 pounds watermelon, seeds and rind discarded and the flesh cut into 3/4-inch pieces (about 4 cups)
3 tablespoons fresh lime juice, or to taste
2 tablespoons shredded fresh coriander or basil leaves

Steps:

In a small bowl stir together the cumin, the salt, the chili powder, and the cayenne. In a serving bowl toss the watermelon with the cumin mixture, the lime juice, and the coriander or basil until the salad is combined well and serve the salad immediately.

SOUTHWESTERN CANTALOUPE SALAD

Southwestern Cantaloupe Salad image

Make and share this Southwestern Cantaloupe Salad recipe from Food.com.

Provided by K9 Owned

Categories Low Protein

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 ounces cantaloupe, peeled and thinly sliced
4 ounces jicama, peeled and thinly sliced
3 ounces red bell peppers, roasted and sliced
3 ounces yellow bell peppers, roasted and sliced
1 tablespoon fresh basil, chopped
2 tablespoons Italian salad dressing

Steps:

Combine all ingredients with the salad dressing and mix well.
Looks lovely served in a wedge of the Canteloupe shell!
Note: the prep time does not include roasting the peppers.

Nutrition Facts : Calories 34.4, Fat 0.3, SaturatedFat 0.1, Sodium 11.6, Carbohydrate 7.5, Fiber 2.3, Sugar 3.7, Protein 0.9

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