Milky Cantaloupe Melon Salad Food

WATERMELON AND CANTALOUPE SALAD WITH MINT VINAIGRETTE

Steps:

• In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth.
• In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve.
• In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.

CANTALOUPE SALAD

Steps:

• Combine dressing ingredients (lemon - vinegar) in bowl. Let stand 30 minutes and then whisk in the olive oil, mint and soy sauce. Season with pepper.
• In a large salad bowl add cantaloupe and veggies, toss.
• Add dressing and toss.

FOUR SIMPLE MELON SALADS

Steps:

• For the honeydew salad combine the melon, blueberries, and feta cheese in a small bowl. Top with mint leaves and squeeze lime juice over the top.
• For the watermelon salad put the arugula in the base of a small bowl, and top with the melon, cucumber, and onion slices. Season with salt and pepper, then drizzle with olive oil and vinegar.
• For the Honey Kiss salad mingle the melon ribbons with the prosciutto in a small bowl. Sprinkle lightly with sea salt, and squeeze fresh lime juice over it.
• For the Galia salad put the melon and kiwi in a small bowl, top with the pepper slices and basil leaves. Dress with a squeeze of citrus and a drizzle of olive oil.

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.

CANTALOUPE CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, apples, celery, onions and pecans. Combine the yogurt, mayonnaise, curry and salt; add to chicken mixture and toss to coat. Cover and refrigerate for 2 hours or until chilled., Meanwhile, place cantaloupe on it's side; cut into six rings. Discard seeds and ends. With a sharp knife, cut off rind. To serve, place cantaloupe rings on lettuce-lined plates. Top with chicken salad.

MILKY CANTALOUPE MELON SALAD

Steps:

• Cube the melon discarding skin and seeds as normal.
• Pour over the condensed milk and carefully mix to coat the melon cubes. It should thin out and mix with the natural juices from the melon.
• So good!

SALAD OF MELON & TOMATOES WITH MINT & ELDERFLOWER DRESSING

Steps:

• To make the dressing, put the vinegar, oils, half the mint, the mustard, sugar and cordial in a blender, then season and blitz to combine. Add the cream and check the seasoning - this is a sweet-sour dressing, so you need to get the balance right. You might want to make it a bit milder by adding a little more cream.
• Halve the smaller tomatoes and cut any larger ones into wedges. Put in a shallow serving bowl.
• Remove the seeds from the Charentais or cantaloupe and Galia melons, cut into wedges, peel and cut the flesh into chunks. Add to the bowl with the tomatoes, along with the watermelon. Drizzle over some of the dressing (you may not need all of it), scatter over the remaining mint leaves and serve.

SWEET AND SPICY MELON SALAD

Steps:

• Add the agave, lime juice, cayenne pepper and salt to a large bowl and whisk to combine. Add the cantaloupe and honeydew to the bowl along with the mint leaves and toss to coat with the dressing. Serve as is, or for a more intense flavor, refrigerate for a few hours and up to overnight and toss again before serving.

PORK CUTLETS WITH CANTALOUPE SALAD

Steps:

• Prick pork cutlets all over with a fork; season with salt. Transfer to a large resealable plastic bag; add coarsely grated cantaloupe, 2 Tbsp. lime juice, and oil. Seal bag and toss to coat; chill 1 hour.
• Prepare a grill for medium-high heat. Remove pork from marinade and grill, turning, until browned and cooked through, about 4 minutes; transfer to a platter.
• Toss together scallions, chile, thinly sliced cantaloupe, cilantro, fish sauce, and remaining 2 Tbsp. lime juice. Arrange salad over pork; top with peanuts.

MELON SALAD

Steps:

• Combine watermelon, honeydew, cantaloupe, pineapple, and strawberries in a large bowl. Whisk poppy seed dressing and yogurt together in a bowl; drizzle dressing mixture over fruit before serving.