Corn And Cantaloupe Chopped Salad Food

CORN AND CANTALOUPE SALAD

Steps:

• Bring a medium pot of water to a boil. Add the ears of corn, reduce the heat to medium-high and cook for 4 minutes. Remove the corn from the water and set aside until cool enough to handle. Cut the corn kernels off the cobs and set aside.
• In a large bowl, combine the corn kernels with the basil, feta, onion, olive oil, vinegar, cantaloupe, and 1/4 teaspoon each salt and pepper. Toss to combine, taste to check the seasoning and serve immediately.

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.

CHOPPED SALAD WITH CORNBREAD CROUTONS

Steps:

• Preheat the oven to 350˚ F. Spread the cornbread cubes on a small baking pan. Bake, flipping halfway through, until golden, 8 to 10 minutes. Let cool.
• Combine the lettuce, cabbage, black-eyed peas, corn, tomatoes and pimientos in a large bowl. Add the dressing and toss to coat. Serve topped with the red onion and cornbread croutons.

CANTALOUPE SALAD

Steps:

• Arrange cantaloupe slices on a serving platter. Drizzle with honey. Press the grated ginger firmly down into the bowl and then tilt bowl to 1 side to release juices, drizzling ginger juice over cantaloupe. Top with freshly torn mint and serve.

CANTALOUPE SALAD

Steps:

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

CORN AND CANTALOUPE CHOPPED SALAD

Steps:

• Directions Bring a small saucepan of salted water to boiling. Add the corn kernels and cook 2 minutes**. Drain in a sieve and rinse until cool under cold running water. Drain well and pour into a large bowl. Add the cantaloupe, chile pepper, onion, and dill.Toss to combine. In a small bowl whisk together the lemon juice, olive oil, and dry mustard until well combined. Pour over corn mixture and stir to coat. Add greens and toss to mix. Season with salt. Let stand 5 minutes before serving, stirring occasionally.

CANTALOUPE SALAD

Steps:

• Cut six rings, about 1/2 in. wide, from the center section of the cantaloupe. Remove seeds and set rings aside. Cube the remaining cantaloupe. In a bowl, combine orange juice and honey. Add grapes, kiwi and cubed cantaloupe; stir gently to coat. Place cantaloupe rings on lettuce; top with fruit and sprinkle with coconut.