Garden Salad With Cantaloupe Dressing Recipes

CANTALOUPE SALAD

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.

AVOCADO AND CANTALOUPE SALAD WITH CREAMY FRENCH DRESSING

Steps:

• Whisk the sugar, paprika, salt, mustard, vinegar, garlic, Worcestershire sauce, and cayenne pepper together in a mixing bowl. Slowly drizzle in the vegetable oil while whisking rapidly until the salad dressing is thick and creamy.
• Place the arugula leaves into a salad bowl, and sprinkle with the cantaloupe and avocado pieces. Drizzle with the salad dressing, then sprinkle with toasted almonds to serve.

CANTALOUPE DRESSING

Steps:

• In the container of a blender, combine the cantaloupe, yogurt and sugar. Blend until smooth. Chill or serve immediately.

PERFECT GARDEN SALAD

Steps:

• Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
• Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
• Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
• Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.

GARDEN SALAD WITH CANTALOUPE DRESSING

Steps:

• To make dressing: In a blender, process the cantaloupe, water, honey, ginger and vinegar until smooth.
• To make the salad: Steam the broccoli, snow peas and carrots for about 4 minutes, or until crisp-tender.
• Transfer to a large plate and spread out in a thin layer.
• Place in the freezer for 5 minutes, or until cold; do not let the vegetables freeze.
• Transfer to a large bowl.
• Add the cantaloupe, strawberries and radishes; toss well.
• Divide the spinach among individual plates.
• Top with the salad.
• Drizzle with the dressing.

CANTALOUPE SALAD WITH HONEY LEMON DRESSING

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.

GARDEN SALAD WITH LEMON DRESSING

Steps:

• In a large bowl, combine the salad greens, tomatoes, cucumber and pepper rings. In a small bowl, whisk the lemon juice, honey, chives, mustard, salt and pepper until blended. Gradually whisk in oil until dressing thickens. Drizzle over salad; toss to coat.

MELON BOWTIE PASTA SALAD RECIPE

Steps:

• Cook pasta according to package directions. After cooking, draining, and rinsing, allow it to cool and set aside.
• In a small mixing bowl, whisk together all ingredients for the dressing. Refrigerate until ready to use.
• In a large bowl, combine pasta, melon, basil, olives, salami, and arugula. Pour the vinaigrette over the salad mixture and toss with your hands.
• Plate on a large platter and top with fresh feta cheese. Serve cold and enjoy!