Honeydew Salad Food

HONEYDEW SALAD WITH LIME DRESSING

Steps:

• For dressing, in a small bowl, whisk lime juice, honey and mint until blended. Place fruit and cucumber in a large bowl; add dressing and toss to coat. Refrigerate until serving.

HONEYDEW FRUIT SALAD

Steps:

• Drain pineapple, reserving juices; set pineapple aside. In a small saucepan, combine cornstarch and pineapple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate until cool., In a large serving bowl, combine the honeydew, oranges, mint and reserved pineapple. Stir in pineapple juice mixture. Cover and refrigerate until serving.

HONEYDEW SALAD WITH GINGER DRESSING AND PEANUTS

Steps:

• Whisk vinegar, fish sauce, ginger, and brown sugar in a large bowl to combine. Add chile and let sit 10 minutes.
• Add melon, cucumbers, and avocado and toss to coat. Transfer to a platter; top with mint and peanuts and sprinkle with salt.

HONEYDEW AND CUCUMBER SALAD

Steps:

• Place the cucumber and honeydew melon chunks into a large bowl. Whisk together the vegetable oil, lemon juice, and sugar in a small bowl until well blended. Pour dressing over the cucumber and melon; mix well. Allow to rest for 1 hour before serving.

SAVORY MELON SALAD IN HONEYDEW VINAIGRETTE

Steps:

• For the salad, place the melon on sheets of parchment paper and place in the freezer until very cold and slightly crunchy, 25 to 30 minutes. Place the mizuna, lettuce, fennel and prosciutto in a large bowl.
• For the vinaigrette, pass the honeydew chunks through a food mill, or puree them in a food processor and pass the puree through a mesh strainer to make 2 cups. Place the juice in a saucepan over medium heat. Reduce until 1/2 cup of liquid remains, about 25 minutes.
• Place the reduced liquid in a blender set on low. Drizzle in the oil and lime juice; then add the zest and salt. Adjust seasoning with pepper, more salt, lime juice and lime zest.
• Add cup of the vinaigrette to the bowl and toss well. Add the melon pieces and toss lightly. Adjust to taste with more dressing. Serve immediately in separate bowls, drizzling around the edge of each bowl with a teaspoon of hazelnut oil. Garnish with the nuts.

HONEYDEW SALAD PLATE

Steps:

• Cut six circular slices from the center of the honeydew; peel them and make melon balls from the remainder. Scoop balls from the cantaloupe. Stem the grapes. Lay the honeydew rings upon the leaves of Bibb lettuce; pile the other fruits in a ring and decorate with mint springs. Pass Celery Seed Dressing in a separate bowl. Accompany this salad with cream cheese balls rolled in ground nuts, and blueberry muffins.

HONEYDEW MELON SALAD

Steps:

• In a large bowl, toss together melon cubes, lime juice, jalapeño, salt and chile powder.
• Top with cilantro, seeds, and cheese as desired.