Cantaloupe With Salami Salad Recipes

CANTALOUPE SALAD

Cantaloupe Salad image

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

Ingredients

1 large cantaloupe, peeled
3 tablespoons orange juice
3 tablespoons honey
1 cup halved red seedless grapes
3 kiwifruit, peeled, quartered and sliced
Leaf lettuce
Sweetened shredded coconut

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.

CANTALOUPE, SOPRESSATA AND FETA SALAD

Cantaloupe, Sopressata and Feta Salad image

A refreshing summer salad, from our local upscale grocery store. The sweetness of the cantaloupe balances the mild heat of the sopressata. If you don't care for feta, you could sub any fresh cheese, mozzarella, provolone or asiago would be divine.

Provided by MNLisaB

Categories Melons

Time 15m

Yield 6 cups

Number Of Ingredients 8

Ingredients

3 1/2 lbs cantaloupes, peeled, seeded and cut into 1/4 inch chunks
5 slices thinly sliced sopressata salami, cut into thin strips, cut in half crosswise
1 tablespoon fresh basil, thinly sliced
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
1/4 cup crumbled feta cheese

Steps:

Combine cantaloupe chunks, sporessata and basil in a large salad bowl.
In a small bowl, whisk lemon juice, olive oil, salt and pepper.
Pour dressing over cantaloupe mixture, toss to coat.
Sprinkle with feta cheese and serve.

CANTALOUPE SALAD WITH LIME, MINT, AND GINGER

Cantaloupe Salad with Lime, Mint, and Ginger image

Provided by Charlotte Fekete

Categories Salad Fruit Ginger Breakfast Brunch Side Low Fat Quick & Easy Low Cal Lime Cantaloupe Mint Summer Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 cantaloupe, halved, seeded, peeled
3 tablespoons fresh lime juice
3 tablespoons chopped fresh mint
2 teaspoons grated lime peel
2 tablespoons sugar
2 1/2 teaspoons grated peeled fresh ginger
2 teaspoons honey

Steps:

Cut cantaloupe into 3/4- to 1-inch cubes (about 5 cups) and place in large bowl. Add lime juice, mint, and lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate salad until ready to serve, stirring occasionally, up to 3 hours.

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