Cantaloupe And Celery Salad With Mint Vinaigrette Food

WATERMELON AND CANTALOUPE SALAD WITH MINT AND BASIL VINAIGRETTE

Steps:

• Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell.
• Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth.
• Add the watermelon and cantaloupe balls to the carved out watermelon half.
• Add the vinaigrette to the balls and toss to combine.
• Garnish with the mint and basil sprigs and taste.

WATERMELON AND CANTALOUPE SALAD WITH MINT VINAIGRETTE

Steps:

• In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth.
• In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve.
• In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.

WATERMELON CANTALOUPE SALAD WITH MINT-BASIL VINAIGRETTE

Steps:

• Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell.
• Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth.
• Add the watermelon and cantaloupe balls to the carved out watermelon half.
• Add the vinaigrette to the balls and toss to combine.
• Garnish with the mint and basil sprigs and taste.

WATERMELON AND CANTALOUPE SALAD WITH MINT VINAIGRETTE

Steps:

• In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth.
• In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve.
• Simple Syrup:
• 1/2 cup water
• 1 cup sugar
• In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.

CANTALOUPE SALAD WITH LIME, MINT, AND GINGER

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.

CANTALOUPE SALAD

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.

MELON, PROSCIUTTO & MOZZARELLA SALAD WITH MINT VINAIGRETTE

Steps:

• Cut the melon into wedges, scoop out any seeds and then slice off the skin.
• Lay the melon slices out on a platter.
• Tear the mozzarella into pieces and dot these over the melon.
• Drape the slices of prosciutto attractively on the plate on top and around the melon and mozzarella.
• Whisk the dressing ingredients and drizzle over the dish.