HONEYDEW SHRIMP SALAD
A creamy pickle relish dressing deliciously complements this unusual shrimp and fruit medley. -Lynda Mohan, Scottsdale, Arizona
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the shrimp, celery, egg and sunflower kernels. In a small bowl, combine the mayonnaise, salad dressing, pickle relish, salt and pepper. Pour over shrimp mixture and toss to coat. Spoon onto honeydew quarters.
Nutrition Facts : Calories 438 calories, Fat 23g fat (3g saturated fat), Cholesterol 234mg cholesterol, Sodium 584mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 2g fiber), Protein 27g protein.
HONEYDEW & PROSCIUTTO SALAD
For parties, I turn melon and prosciutto into an easy salad with a honey mustard dressing. To add zip, stir in fresh basil and mint. -Julie Merriman, Seattle, Washington
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Place the first 8 ingredients in a blender; cover and process until smooth. Place arugula, onion and herbs in a large bowl. Drizzle with 1/3 cup vinaigrette and toss lightly to coat. In large serving bowl layer with a quarter of the arugula mixture, honeydew, mozzarella cheese and prosciutto. Repeat layers 3 times. Serve with remaining vinaigrette.
Nutrition Facts : Calories 186 calories, Fat 12g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 294mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
HONEYDEW AND CUCUMBER SALAD
Refreshing flavors and textures make this salad a delight!
Provided by EDYTHE
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h15m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 147.9 calories, Carbohydrate 17.3 g, Fat 9.3 g, Fiber 1.2 g, Protein 1.1 g, SaturatedFat 1.5 g, Sodium 20.7 mg, Sugar 14.2 g
WARM SHRIMP SALAD
Make and share this Warm Shrimp Salad recipe from Food.com.
Provided by MizzNezz
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and garlic in butter 1 minute.
- Add shrimp; cook for 2 minutes.
- Stir in broth and seasonings.
- Bring to a boil.
- Reduce heat and simmer for 4 minutes.
- Place greens on plates; top with shrimp mixture.
Nutrition Facts : Calories 169.9, Fat 5.2, SaturatedFat 2.3, Cholesterol 180.4, Sodium 309.8, Carbohydrate 5, Fiber 1.4, Sugar 1.2, Protein 25.1
MELON SALAD
Steps:
- Bring a pot of salted water to a boil. Turn off heat and add shrimp and cook for 3 to 5 minutes. Drain. When cool enough to handle, slice each shrimp in half lengthwise.
- In a small bowl, whisk together the olive oil, ginger, lemongrass, lime zest and juice, and hot sauce. Season with salt and pepper. Set aside.
- Halve the honeydew and watermelon, cut away from rind, and remove the seeds. Slice the melons into 1/8-inch-thick pieces. Remove the watermelon seeds (it's okay if the slices don't stay intact). Using a cake ring or a glass whose mouth is slightly smaller than a 14 to 16-ounce martini glass or champagne coupe, cut out 16 slices from the watermelon, and 16 slices from the honeydew. Save the best-looking 4 watermelon slices.
- Set out 4 (8 to 12-ounce) martini glasses or Champagne coupes.
- Layer 2 slices of watermelon and honeydew in each glass, lightly sprinkling each melon layer with the lemongrass dressing, chopped basil, chopped cilantro, salt, and pepper. (You may need to trim the melon slices so they fit neatly into the glasses, which should be half-full at this point.) Divide the shrimp among the glasses, arranging them in concentric circles. Season the shrimp with the dressing, basil, cilantro, salt, and pepper. Add another layer of melon in the reverse order: honeydew, then watermelon, seasoning as before. Top each salad with a reserved watermelon slice, and sprinkle lightly with the dressing, basil, cilantro, salt, and pepper. Garnish with 1 basil and 1 cilantro leaf. Refrigerate for at least 1 hour before serving (the melon and shrimp taste best when well chilled).
THAI MELON SALAD
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Dressing: Mix garlic, palm or brown sugar, fish sauce, lime juice, chiles, and lime leaves in a bowl. Roughly chop shrimp and peanuts by hand or in a food processor and add to garlic mixture. (The dressing can be made in advance and stored up to 3 days in the refrigerator.)
- To serve, arrange each variety of melon cubes in alternating rows on a platter or in individual bowls. Spoon dressing over melon in a strip and garnish with cilantro. Serve chilled.
CUCUMBER HONEYDEW SALAD
Refreshing and healthy salad perfect for summertime. The sweet of the honeydew balances out the zip of the red onion, the coolness of mint, and finally the slight saltiness. The flavor really develops in waves. I'm always asked for the recipe.
Provided by spcordell
Categories Salad Fruit Salad Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Mix together honeydew melon, cucumbers, red onion and mint in a large bowl. Add olive oil and toss to coat. Stir in lemon juice, salt, and pepper to taste. Cover and refrigerate until chilled, about 40 minutes.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 23.8 g, Fat 12.9 g, Fiber 2.3 g, Protein 2 g, SaturatedFat 1.9 g, Sodium 40.5 mg, Sugar 19.1 g
ARUGULA SALAD, GRILLED SHRIMP AND MELON
Provided by Metro
Time 12m
Yield 4
Number Of Ingredients 11
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.
MANGO, PAPAYA, SHRIMP, AND CRAB SALAD IN HONEYDEW CUPS
Steps:
- Combine the mayonnaise, brown sugar, cilantro, mustard, vinegar, jalapeño, lime juice, and hot sauce in a medium bowl and stir well. Season the dressing to taste with salt and pepper.
- Put the papaya, mango, shrimp, and crabmeat in a large bowl. Add the dressing and toss gently to combine.
- Halve the melons and scoop out the seeds. Spoon the salad into the honeydew cups, and serve.
- tip
- The bottoms of the honeydew halves may need to be partly sliced off so they don't roll around. An average honeydew is about the size of a small bowl on the inside.
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