Cantaloupe And Greens With Balsamic Dressing Food

BALSAMIC MELON SALAD

Steps:

• In a large bowl, toss together all ingredients except basil. Place in serving bowl and garnish with basil.
• Serve chilled or at room temperature.

CANTALOUPE AND RADICCHIO SALAD

Steps:

• Boil the vinegar in a small saucepan over medium-high heat until reduced by half, about 3 minutes. Cool slightly.
• Toast the pine nuts in a small, dry skillet over medium heat, stirring often, until golden brown, about 3 minutes.
• Whisk together the reduced vinegar, olive oil, 1/4 teaspoon salt and a few grinds of pepper.
• Toss the cantaloupe, radicchio, mint and toasted pine nuts together in a wide, shallow bowl. Drizzle with the vinaigrette. Toss again right before serving.

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.

CANTALOUPE AND GREENS WITH BALSAMIC DRESSING

Steps:

• Prepare salad dressing; In a small saucepan over low heat, heat the 1/2 olive oil and add 1/4 cup onions.
• Cook about 10 minutes or until onions are transparent and lightly golden.
• Remove onion from oil with slotted spoon.
• Increase heat to mediun-high.
• Add 1/4 cup balsamic vinegar and the 2 tablespoons red wine vinegar and bring to a boil.
• Boil 1 minute.
• Carefully add the 2 tablespoons brown sugar (It may splatter) Boil one minute more,Add 1/2 the onions.
• (Save remaining for another use.) Cool and store dressing in Refrigerator until ready to use.
• In a large Salad bowl, mix greens, onion and cantaloupe balls or cubes.
• Add dressing a little at a time and toss.
• Add pepper and enjoy.

CANTALOUPE AND CUCUMBER SALAD

Steps:

• Whisk oil, vinegar, coriander, salt, pepper, and cardamom in a large bowl. Add cantaloupe, cucumber, and chiles and toss to coat in dressing. Let sit, uncovered, 15 minutes.
• To serve, add pumpkin seeds, cilantro, and mint to salad and toss gently to combine. Top with sumac.

WATERMELON BLUEBERRY SALAD WITH BALSAMIC DRESSING

Steps:

• In a large bowl, whisk the balsamic, olive oil, and salt and pepper.
• Carefully toss the cubed watermelon, blueberries, and parsley or mint.
• Let it chill for about 5-20 minutes in the fridge and eat up with in the day.

PROSCIUTTO & MELON SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• To make vinaigrette, whisk together vinegar, mustard, and oregano in a bowl. Slowly drizzle in oil, a little bit at a time, whisking vigorously until dressing is emulsified. After about half of the oil has been incorporated you can drizzle it in faster, but start out very slow at the beginning to create a nice, stable emulsion. Season to taste with salt and pepper.To assemble, rinse and dry greens. Toss with a few tablespoons of dressing until evenly coated. Arrange in serving bowl, then top with melon balls, mozzarella balls and prosciutto. Drizzle with more vinaigrette as desired, and sprinkle with a little flake sea salt and freshly ground black pepper, to taste. Serve immediately.

CANTALOUPE SALAD WITH PROSCIUTTO

Steps:

• In a small jar with a lid, combine the balsamic vinegar, Dijon mustard, olive oil, and chopped parsley. Cover and shake until mixed well. Taste for seasoning and add salt and pepper as needed.
• Heat a skillet over medium heat. Cook prosciutto in hot skillet until crispy, about 3-5 minutes. Drain on a paper towel.
• Toss the cantaloupe, mixed greens, arugula, red onion, avocado, and pecans together in a large bowl. Break up the crispy prosciutto and scatter over the salad. Add the prepared dressing and toss again. Then top with the crumbled feta. Toss lightly and serve immediately.