Garden Salad With Cantaloupe Dressing Food

SPINACH CANTALOUPE SALAD WITH MINT

Steps:

• Divide spinach between 2 serving plates. Arrange half of the cantaloupe and half of the avocado in a circular pattern over the spinach on each plate. Sprinkle with diced red pepper and fresh mint.
• Mix together the mint jelly, white wine vinegar, oil and garlic. Drizzle over the salads. Serve.

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.

AVOCADO AND CANTALOUPE SALAD WITH CREAMY FRENCH DRESSING

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.

CANTALOUPE DRESSING

Steps:

• In the container of a blender, combine the cantaloupe, yogurt and sugar. Blend until smooth. Chill or serve immediately.

PERFECT GARDEN SALAD

Steps:

• Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
• Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
• Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
• Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.

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.

SUMMER TOMATO & CANTALOUPE SALAD

Steps:

• Add cucumber, tomato, and onion to a small mixing bowl and top with olive oil, apple cider vinegar, salt, and pepper. Toss to combine. Then taste and adjust flavor as needed, adding more vinegar for acidity or salt and pepper for flavor balance. Set in the refrigerator to chill.
• Next, prepare dressing by adding lime juice, maple syrup, and sea salt to a small mixing bowl and whisking to combine. Then slowly stream in olive oil while whisking to combine. Taste and adjust flavor as needed, adding more lime juice for brightness/acidity, maple syrup for sweetness, or salt for flavor balance. Set aside.
• Add cantaloupe to a large serving bowl and top with dressing. Gently toss to combine. Then add the cucumber-tomato-onion salad on top, leaving any excess liquid/dressing behind.
• Gently toss to combine and garnish with fresh mint. Serve.
• Best when fresh, though leftovers keep in the refrigerator up to 3 days. Leave mint on the side to keep as fresh as possible.

GARDEN SALAD WITH LEMON DRESSING

Steps:

• In a large bowl, combine the salad greens, tomatoes, cucumber and pepper rings. In a small bowl, whisk the lemon juice, honey, chives, mustard, salt and pepper until blended. Gradually whisk in oil until dressing thickens. Drizzle over salad; toss to coat.

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.

MELON SALAD WITH GINGER DRESSING

Steps:

• In a small bowl, combine all dressing ingredients; cover and chill. In a large covered saucepan, simmer chicken in apple juice, water and peppercorns for 20 minutes or until chicken juices run clear. Discard broth; allow chicken to cool. Slice into thin strips and place in a large bowl. Add celery, melon balls and parsley. Serve on a bed of lettuce if desired. Drizzle with dressing.

MELON SALAD WITH SWEET SESAME DRESSING

Steps:

• *Note: if you can find yellow watermelon, substitute half yellow for red watermelon.
• In small saucepan combine sugar, vinegar, salt, and ginger. Stir over medium heat until sugar dissolves. Remove from heat.
• Place dressing in a medium bowl. Slowly add both oils to sugar mixture in a thin steady stream, whisking constantly until thickened.
• Stir in sesame seeds, sesame oil, and cayenne pepper; set aside.
• In large bowl combine melon and cucumber. Add 1/2 cup of the dressing; toss to coat.
• Line salad bowls or a platter with lettuce; top with melon mixture. If desired, sprinkle with cilantro and bacon.
• Pass remaining dressing.

GARDEN SALAD WITH CANTALOUPE DRESSING

Steps:

• To make dressing: In a blender, process the cantaloupe, water, honey, ginger and vinegar until smooth.
• To make the salad: Steam the broccoli, snow peas and carrots for about 4 minutes, or until crisp-tender.
• Transfer to a large plate and spread out in a thin layer.
• Place in the freezer for 5 minutes, or until cold; do not let the vegetables freeze.
• Transfer to a large bowl.
• Add the cantaloupe, strawberries and radishes; toss well.
• Divide the spinach among individual plates.
• Top with the salad.
• Drizzle with the dressing.

GARDEN SALAD WITH ITALIAN DRESSING

Steps:

• Toss salad ingredients to combine.
• For the dressing- Place ingredients in a screw top jar and shake well- Makes 1 1/2 cups.
• Serve the salad in one large bowl or as a side to a meal.
• Add desired amount of dressing.

CANTALOUPE SALAD WITH LIME, MINT, AND GINGER

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.