Cantalopeandberrysaladwithmintandorangejuice Recipes

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

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.

CANTALOUPE AND BOCCONCINI SALAD WITH MINT

Steps:

• In a large bowl, combine cantaloupe, bocconcini or fresh mozzarella, ham or prosciutto, and lemon juice; season with salt and pepper.
• Toss with mint leaves, and serve immediately.

BLACKBERRY-CANTALOUPE SALAD

Steps:

• In a large bowl, combine all ingredients except mint. Cover and let stand 30 minutes (or refrigerate, up to 2 days). Stir in mint just before serving.

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.

CANTALOPE AND BERRY SALAD WITH MINT AND ORANGE JUICE

Steps:

• Place the melon pieces and berries in a bowl. Wash and dry the mint sprigs. Remove the leaves and chop them roughly. Add to the prepared fruit.
• Cut the orange in half and juice each half over the fruit bowl, using one hand to catch any seeds.
• Toss before serving.

BLUEBERRY CANTALOUPE SALAD

Steps:

• In a small bowl, mix yogurt, lemon juice, poppy seeds and orange zest. To serve, divide cantaloupe and blueberries among 4 dishes; top with yogurt dressing.