Cantaloupe And Radicchio Salad Food

GRILLED RADICCHIO AND CANTALOUPE SALAD

Grilled Radicchio and Cantaloupe Salad image

Provided by Valerie Bertinelli

Time 25m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup plain whole Greek yogurt, such as Trader Joe's organic cream top
1/2 lemon zested and juiced
1/2 lime zested and juiced
1 tablespoon honey
Kosher salt and freshly ground black pepper
Half a cantaloupe (about 1 pound), rind and seeds removed and cut into 1-inch-thick slices
2 small heads radicchio, trimmed and quartered but leave enough of the core so the quarters hold together
2 to 3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5-ounce container baby arugula

Steps:

For the Lemon-Lime Dressing: Add the yogurt, lemon and lime zest and juice and the honey to a small bowl. Whisk together well and season to taste with salt and pepper. Reserve in the fridge if not using right away.
For the Salad: Preheat an outdoor grill to medium. Place the cantaloupe and radicchio on baking sheets and brush with the olive oil. Sprinkle with salt and pepper. Place the cantaloupe and radicchio on the grill (you may have to do this in batches) and grill the cantaloupe until you see grill marks, 1 to 2 minutes a side. Grill the radicchio until soft and browned on the outside, 2 to 3 minutes per side. Cut the cantaloupe into cubes.
Arrange a bed of baby arugula on a platter, top with the grilled cantaloupe and radicchio and drizzle with the dressing.

CANTALOUPE SALAD

Cantaloupe Salad image

Provided by Food Network

Categories appetizer

Time 10m

Yield 10 servings

Number Of Ingredients 7

Ingredients

2 cups diced cantaloupe
1 cup crumbled feta cheese
1 handful mint leaves, chopped, plus sprigs, for garnish
8 ounces diced prosciutto
2 tablespoons olive oil
1/2 teaspoon granulated sugar
1/4 teaspoon kosher salt

Steps:

Combine all the ingredients in a large serving bowl and garnish with mint sprigs. This is an easy one!

AVOCADO AND CANTALOUPE SALAD WITH CREAMY FRENCH DRESSING

Avocado and Cantaloupe Salad with Creamy French Dressing image

This is a yummy and easy salad. I used to love grapefruit and avocado salad, but can't eat grapefruit anymore and cantaloupe is a lovely substitute!

Provided by nancy

Categories Salad Green Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons white sugar
2 teaspoons paprika
¼ teaspoon salt
¼ teaspoon dry mustard powder
3 tablespoons apple cider vinegar
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 pinch cayenne pepper
¾ cup vegetable oil
6 cups baby arugula leaves
¼ cantaloupe - peeled, seeded, and cubed
1 avocado - peeled, pitted, and cubed
½ cup toasted slivered almonds

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.

Nutrition Facts : Calories 576.1 calories, Carbohydrate 18.4 g, Fat 55.6 g, Fiber 5.9 g, Protein 5.2 g, SaturatedFat 8 g, Sodium 178.9 mg, Sugar 10.6 g

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