Cantaloupe Red Onion Walnut Salad Recipes

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CANTALOUPE, RED ONION, & WALNUT SALAD



Cantaloupe, Red Onion, & Walnut Salad image

Fresh tasting and refreshing. NOTE: To toast the walnuts, heat them in a small, dry heavy-bottomed skillet over medium heat until they are fragrant and lightly toasted, about 8-10 minutes. Spread the nuts on a baking sheet to cool completely before using.

Provided by Starshine Michelle

Categories     Salad Dressings

Time 20m

Yield 1 Salad, 4 serving(s)

Number Of Ingredients 10

1/4 cup orange juice, pref freshly squeezed
1 tablespoon lemon juice, pref freshly squeezed
1 1/2 tablespoons raspberry vinegar
3 tablespoons extra virgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (3 lb) cantaloupe, cut into 1 inch cubes
1 small red onion, thinly sliced
2 cups arugula
1 cup walnuts, chopped and toasted

Steps:

  • To make the vinaigrette, combine the orange juice, lemon juice, and raspberry vinegar in a small bowl.
  • Slowly add the olive oil, whisking constantly until the mixture is smooth.
  • Season with S&P.
  • To make the salad, combine the cantaloupe, red onion, arugula, and 1/2 cup of the walnuts in a large salad bowl.
  • Pour the dressing over the salad and toss well.
  • Garnish with the remaining walnuts.

DANDELION, RED ONION, AND WALNUT SALAD



Dandelion, Red Onion, and Walnut Salad image

A good salad for entertaining is one that can be made ahead and enjoyed at room temperature. This dandelion green salad is studded with sweet roasted onions and garlicky walnuts and tossed with a simple lemon vinaigrette. Pair it with this Herb-Coated Beef Tenderloin and Salt-and-Pepper Matzo for a perfect passover meal.

Provided by Lauryn Tyrell

Categories     Salad Recipes

Time 30m

Yield Serves 6 to 8

Number Of Ingredients 9

3 small red onions, cut into 1-inch-thick rounds
Extra-virgin olive oil
Kosher salt and freshly ground pepper
1 small garlic clove, minced
1/2 cup walnut halves
Zest of one lemon plus 1 tablespoon juice
1/2 teaspoon red-pepper flakes
Flaky sea salt
4 cups packed dandelion greens

Steps:

  • Preheat oven to 450°F. Drizzle onions with some oil; season with kosher salt and freshly ground pepper. Place on one side of a baking sheet. Mash minced garlic clove and a pinch of salt with the side of a knife to form a paste.
  • Toss walnuts with 1 tablespoon oil and garlic paste; season with salt to taste and spread on other side of sheet. Roast until nuts are toasted, 5 to 6 minutes. Transfer nuts to a cutting board; let cool slightly.
  • Meanwhile, flip onions and continue roasting until just tender, 9 to 12 minutes more. Chop nuts and toss with zest of 1 lemon, 1/2 teaspoon red-pepper flakes, and a pinch of flaky sea salt.
  • Pile 4 cups packed dandelion greens on a platter; drizzle with 1 tablespoon each oil and lemon juice, and season with flaky salt. Top with onions, sprinkle with nut mixture, and serve.

CANTALOUPE SALAD



Cantaloupe Salad image

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

Provided by ellie_

Categories     Melons

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1 lemon, juice and grated lemon peel
1 shallot, chopped
2 tablespoons sherry wine vinegar
2 tablespoons mint leaves, chopped
1 1/4 teaspoons soy sauce
1 cantaloupe, cut into balls
4 celery ribs, sliced
2 green onions, sliced
8 radishes, sliced

Steps:

  • Combine dressing ingredients (lemon - vinegar) in bowl. Let stand 30 minutes and then whisk in the olive oil, mint and soy sauce. Season with pepper.
  • In a large salad bowl add cantaloupe and veggies, toss.
  • Add dressing and toss.

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