BLUEBERRY MELON SALAD WITH THYME SYRUP
I love lemon thyme and always have several plants available. This recipe makes use of the wonderful melons of summer and fresh thyme. You can make up just the syrup and drizzle it on any fruit you want, as needed, if this quantity is too large for you. The syrup keeps for about a week in the refrigerator. From Woman's Day magazine.
Provided by duonyte
Categories Berries
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Syrup: bring all ingredients to a gentle boil in a small saucepan. Simmer for 5 minutes.
- Remove from heat and allow to steep 20 minutes. Discard peel and sprigs.
- Allow to cool to room temperature. If not using right away, refrigerate up to one week.
- Salad: Just before serving, gently toss together all the fruit.
- Drizzle about 1/3 cup of the syrup over the fruit and toss.
- Spoon into serving bowls, garnish with thyme sprigs, if desired, and serve with additional syrup on the side.
Nutrition Facts : Calories 180.6, Fat 0.4, SaturatedFat 0.1, Sodium 22.6, Carbohydrate 46.1, Fiber 2.4, Sugar 42.3, Protein 1.6
BLUEBERRY-MELON SALAD WITH THYME SYRUP
Try our blueberry-melon salad recipe at WomansDay.com for a refreshing treat. WomansDay.com has the best fruit recipes like this blueberry melon salad recipe.
Categories salad recipes fruit recipes Blueberry-Melon Salad with Thyme Syrup fruit salad blueberry melon syrup thyme thyme syrup blueberry melon blueberry melon salad blueberry salad melon salad
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Bring all ingredients to a gentle boil in a small saucepan; simmer 5 minutes. Remove from heat; let steep 20 minutes. Discard thyme sprigs and lemon peel. Cool syrup to room temperature or store in the refrigerator for up to 1 week.
- Just before serving, gently toss together fruit in a serving bowl; add 1⁄3 cup of the thyme syrup and toss. Spoon into dessert bowls or glasses and garnish with thyme sprigs. Serve with extra thyme syrup, if desired.
Nutrition Facts : Calories 181 calories
WATERMELON BLUEBERRY SALAD WITH BALSAMIC DRESSING
I really wanted to showcase the 18 year aged balsamic I recently purchased so I have made this quick and fresh watermelon blueberry salad. The balsamic brings out the freshness of the watermelon and blueberries and saltiness of the feta cheese. This is a great side dish to bring to a cookout or a wonderful light refreshing snack to eat whenever you want! I'm sure this won't be a problem but try to eat it up the same day you make it otherwise the liquid from the watermelon and dressing will make the cheese wet. Here is a little more about the oil and vinegar used in this recipe: Koroneiki Olive Oil: Koroneiki is a Greek olive that is small in size but high in levels of poly-phenols, the natural antioxidants found in plants that may reduce the risk of heart disease and cancer. This olive oil is very robust and a great staple olive oil for any cook's kitchen. Aged Balsamic Vinegar: It is aged 18 years in chestnut, oak, mulberry cherry and ash barrels. It is very rich and dense Uses: The applications are endless for this vinegar. Excellent for salad dressings, marinades, glazes, pan sauces, soups, pickling, grilling, over ice cream, cheese, and fresh fruit.
Provided by Katie M.
Categories Cheese
Time 8m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the balsamic, olive oil, and salt and pepper.
- Carefully toss the cubed watermelon, blueberries, and parsley or mint.
- Let it chill for about 5-20 minutes in the fridge and eat up with in the day.
Nutrition Facts : Calories 90.3, Fat 4.3, SaturatedFat 1.6, Cholesterol 7.4, Sodium 95.8, Carbohydrate 12.3, Fiber 1, Sugar 9.7, Protein 2
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