Cantaloupe And Celery Salad With Mint Vinaigrette Food

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WATERMELON AND CANTALOUPE SALAD WITH MINT AND BASIL VINAIGRETTE



Watermelon and Cantaloupe Salad with Mint and Basil Vinaigrette image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1/2 watermelon
1 cantaloupe, cut in half, seeded
2 tablespoons freshly chopped mint leaves plus whole sprigs, for garnish
2 tablespoons freshly chopped basil leaves plus whole sprigs, for garnish
1 lemon juiced (1/4 cup)
1/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves, cool)
1/8 teaspoon amaretto

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



Watermelon and Cantaloupe Salad with Mint Vinaigrette image

Provided by Giada De Laurentiis

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 bunch fresh mint, chopped
1/4 cup lemon juice, from about 1 lemon
1/4 cup simple syrup, recipe follows
1/8 teaspoon amaretto
2 cups watermelon balls, from about half a watermelon
2 cups cantaloupe balls, from about 1 cantaloupe
1/2 cup water
1 cup sugar

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



Watermelon Cantaloupe Salad With Mint-Basil Vinaigrette image

From Giada DeLaurentiis, Food Network. I made this today and it is VERY good. I didn't have amaretto; I used almond extract.

Provided by HisPixie

Categories     Melons

Time 31m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 watermelon
1 cantaloupe, cut in half, seeded
2 tablespoons mint leaves, chopped
2 tablespoons basil leaves, chopped
1 lemon, juice of (1/4 cup)
1/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves, cool)
1/8 teaspoon Amaretto (I used almond extract)
fresh sprigs of mint & basil

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.

Nutrition Facts : Calories 146.8, Fat 0.8, SaturatedFat 0.1, Sodium 18.8, Carbohydrate 36.6, Fiber 2.4, Sugar 30.8, Protein 3.2

WATERMELON AND CANTALOUPE SALAD WITH MINT VINAIGRETTE



Watermelon and Cantaloupe Salad With Mint Vinaigrette image

Make and share this Watermelon and Cantaloupe Salad With Mint Vinaigrette recipe from Food.com.

Provided by sage105

Categories     Melons

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 bunch of fresh mint, chopped
1/4 cup lemon juice, from about 1 lemon
1/4 cup simple syrup, recipe follows
1/8 teaspoon Amaretto
2 cups watermelon balls, from about half a watermelon
2 cups cantaloupe balls, from about 1 cantaloupe

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.

Nutrition Facts : Calories 57, Fat 0.3, SaturatedFat 0.1, Sodium 15.1, Carbohydrate 14.3, Fiber 1.2, Sugar 12.1, Protein 1.3

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

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.

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.

MELON, PROSCIUTTO & MOZZARELLA SALAD WITH MINT VINAIGRETTE



Melon, Prosciutto & Mozzarella Salad With Mint Vinaigrette image

Melon has a lovely depth of flavour in season. Serve it at room temperature, to get the full effect.

Provided by English_Rose

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 honeydew melon
6 ounces mozzarella cheese
6 slices prosciutto
2 tablespoons cider vinegar
6 tablespoons olive oil
1 teaspoon superfine sugar
1 teaspoon Dijon mustard
2 tablespoons mint, finely chopped

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.

Nutrition Facts : Calories 429.5, Fat 30.3, SaturatedFat 8.5, Cholesterol 33.6, Sodium 339.9, Carbohydrate 31.5, Fiber 2.8, Sugar 27.5, Protein 11.3

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