Cantaloupe Arugula Salad Food

MELON SALAD WITH ARUGULA, FENNEL, AND MARJORAM

Steps:

• 1. In a large bowl, combine the Canary and Charentais melons and watermelon. Sprinkle with the salt and toss to combine.
• 2. Add the fennel to the bowl. Drizzle the oil and vinegar over the melons and fennel and gently mix with your hands. Let the melon and fennel marinate in the dressing at room temperature for 10 minutes.
• 3. Add the arugula and marjoram to the bowl and toss until just combined. Season with salt. Transfer the salad to a large rimmed serving platter or shallow salad bowl. Pour any juice from the bowl over the top of the salad and dig in.

CANTALOUPE, RED ONION, & WALNUT SALAD

Steps:

• To make the vinaigrette, combine the orange juice, lemon juice, and raspberry vinegar in a small bowl.
• Slowly add the olive oil, whisking constantly until the mixture is smooth.
• Season with S&P.
• To make the salad, combine the cantaloupe, red onion, arugula, and 1/2 cup of the walnuts in a large salad bowl.
• Pour the dressing over the salad and toss well.
• Garnish with the remaining walnuts.

CUCUMBER AND MELON PANZANELLA

Steps:

• Preheat the oven to 425 degrees F.
• Toss together the bread, oil and 1/2 teaspoon salt on a baking sheet until evenly coated. Bake until golden brown and crispy on the outside but still soft in the center, about 8 minutes. Let cool slightly, about 5 minutes.
• Toss together the arugula, cantaloupe, cucumbers and 1/2 teaspoon salt in a large bowl. Add the toasted bread, feta and parsley and toss to combine. When ready to serve, toss with the balsamic vinaigrette and serve immediately.

CANTALOUPE, PROSCIUTTO, AND ARUGULA SALAD

Steps:

• In a mixing bowl, combine vinegar, shallot, garlic, mustard, salt, and pepper and whisk to combine. While continuously whisking, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs, and set aside while you prepare the salad.
• In a large bowl, combine the arugula and red onion. Drizzle in 1/4 cup of the vinaigrette and toss to combine. Add more vinaigrette to taste, if desired, and season lightly with salt and pepper. Toss gently to combine.
• Arrange the cantaloupe wedges on a large serving plate, top with the arugula salad and the prosciutto. Serve immediately.

CANTALOUPE ARUGULA SALAD

Steps:

• Toss together cantaloupe, arugula, oil, and pepper in large bowl. Season with salt, if desired. Divide among bowls, and top each serving with cheese.

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.

ARUGULA SALAD, GRILLED SHRIMP AND MELON

Steps:

• Preheat the barbecue to medium heat.In a bowl, mix the shrimp with the oil, garlic, salt and pepper. Set aside.In another bowl, mix the mango, melon, onions and pepper. Add the dressing and coriander and mix. Set aside.Grill the shrimp about 1 minute each side. Place leaves of arugula (roquette) in 4 bowls and garnish with the mixture of fruit and vegetables.Top off with the shrimp and serve.