Cantaloupe Arugula Salad Recipes

HONEYDEW AND ARUGULA SALAD

Honeydew and Arugula Salad image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Ingredients

Steps:

Cut 1/2 honeydew melon into small, thin pieces. Puree 1/2 cup of the melon pieces with 1/3 cup mixed fresh herbs, 3 tablespoons mayonnaise, 2 tablespoons lime juice, and salt and pepper. Toss with 10 ounces baby arugula and 1 cup of the melon pieces. Season with salt and pepper.

Nutrition Facts : Calories 141 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 4 milligrams, Sodium 249 milligrams, Carbohydrate 15 grams, Fiber 2 grams, Protein 3 grams, Sugar 12 grams

CANTALOUPE ARUGULA SALAD

Cantaloupe Arugula Salad image

The delicate leaves and subtle spiciness of arugula make it an ideal complement to fresh fruit. Here, it lends freshness and crunch to a sweet-and-salty melon salad. From Vegetarian Times.

Provided by Cinnamon Turtle

Categories Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

3 cups cantaloupe balls
1 cup tightly packed arugula
1 tablespoon olive oil
1 1/2 teaspoons black pepper, cracked
2 ounces ricotta salata or 2 ounces manchego cheese, shaved or cubed

Steps:

Toss together cantaloupe, arugula, oil, and pepper in large bowl. Season with salt, if desired. Divide among bowls, and top each serving with cheese.

CANTALOUPE WITH SALAMI SALAD

Cantaloupe with Salami Salad image

A tasty refreshing summer salad that is easy to make and so delicious.

Provided by Chris Patti

Categories Salad

Time 10m

Yield 4

Number Of Ingredients 7

Ingredients

½ cantaloupe - peeled, seeded, and thinly sliced into strips
¼ pound thinly sliced spicy salami, cut into strips
2 ounces Parmesan cheese, thinly shaved
¼ cup arugula, chopped
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil
1 lime, juiced

Steps:

Arrange cantaloupe, salami, and Parmesan cheese on a platter. Sprinkle arugula over cantaloupe mixture; season with salt and pepper. Drizzle olive oil and lime juice over salad.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 8.1 g, Cholesterol 40.8 mg, Fat 19.5 g, Fiber 0.6 g, Protein 12.7 g, SaturatedFat 6.4 g, Sodium 798.6 mg, Sugar 5.4 g

CANTALOUPE, PROSCIUTTO, AND ARUGULA SALAD

Cantaloupe, Prosciutto, and Arugula Salad image

This salad should be attempted only when melons are in season -- it's a great addition to an alfresco dinner in the heat of summer. Don't skimp out on the prosciutto -- it's what makes this dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 20m

Number Of Ingredients 12

Ingredients

1/4 cup champagne vinegar or white-wine vinegar
1 tablespoon minced shallot
1/2 teaspoon minced garlic
1/2 teaspoon dijon mustard
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup vegetable oil or vegetable-olive oil blend
1 tablespoon minced mixed fresh herbs (such as basil, chives, and parsley)
8 ounces fresh arugula, rinsed and spun dry
1/2 cup thinly sliced red onion
1 cantaloupe, halved, seeded, peeled, and cut into thin wedges
6 to 8 thin slices prosciutto, torn into bite-size pieces

Steps:

In a mixing bowl, combine vinegar, shallot, garlic, mustard, salt, and pepper and whisk to combine. While continuously whisking, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs, and set aside while you prepare the salad.
In a large bowl, combine the arugula and red onion. Drizzle in 1/4 cup of the vinaigrette and toss to combine. Add more vinaigrette to taste, if desired, and season lightly with salt and pepper. Toss gently to combine.
Arrange the cantaloupe wedges on a large serving plate, top with the arugula salad and the prosciutto. Serve immediately.

CANTALOUPE, PROSCIUTTO AND ARUGULA SALAD

Cantaloupe, Prosciutto and Arugula Salad image

A fantastic recipe from Emeril Lagasse 20 - 40 - 60 Fresh Food Fast -- we eat it often during the summer!

Provided by Pianolady

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup champagne vinegar (or white wine vinegar)
1 tablespoon minced shallot
1/2 teaspoon minced garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon fresh ground black pepper (plus more to taste)
1/2 cup vegetable oil
1/4 tablespoon minced basil (Any herbs may be used that total 1 Tablespoon together)
1/4 tablespoon minced chives
1/4 tablespoon minced parsley
1/4 tablespoon minced dill
8 ounces fresh arugula (rinsed and spun dry)
1/2 cup thinly sliced red onion
1 medium cantaloupe, halved, seeded, peeled and cut into thin wedges
8 thin slices prosciutto, torn into bite-size pieces

Steps:

In a mixing bowl, combine the vinegar, shallot, garlic, mustard, salt and pepper and whisk to combine.
While continuously whisking, add the oil in a slow, steady stream until completely incorporated.
Whisk in the herbs and set aside while you prepare the salad.
In a large bowl combine the arugula and red onion.
Drizzle in 1/4 cup of the vinaigrette to taste, if desired, and season lightly with salt and pepper.
Toss gently to combine.
Arrange the cantaloupe wedges on a large serving plate and top with the arugula salad and prosciutto.
Serve immediately.
NOTE: Any unused vinaigrette can be stored in a non-reactive, airtight container in the refrigerator for up to 2 days.

Nutrition Facts : Calories 313.4, Fat 27.9, SaturatedFat 3.7, Sodium 336.6, Carbohydrate 15.9, Fiber 2.6, Sugar 12.9, Protein 3

AVOCADO AND CANTALOUPE SALAD WITH CREAMY FRENCH DRESSING

Avocado and Cantaloupe Salad with Creamy French Dressing image

This is a yummy and easy salad. I used to love grapefruit and avocado salad, but can't eat grapefruit anymore and cantaloupe is a lovely substitute!

Provided by nancy

Categories Salad Green Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons white sugar
2 teaspoons paprika
¼ teaspoon salt
¼ teaspoon dry mustard powder
3 tablespoons apple cider vinegar
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 pinch cayenne pepper
¾ cup vegetable oil
6 cups baby arugula leaves
¼ cantaloupe - peeled, seeded, and cubed
1 avocado - peeled, pitted, and cubed
½ cup toasted slivered almonds

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.

Nutrition Facts : Calories 576.1 calories, Carbohydrate 18.4 g, Fat 55.6 g, Fiber 5.9 g, Protein 5.2 g, SaturatedFat 8 g, Sodium 178.9 mg, Sugar 10.6 g

MELON SALAD WITH ARUGULA, FENNEL, AND MARJORAM

Melon Salad with Arugula, Fennel, and Marjoram image

Provided by Adam Sappington

Categories Salad Low Fat Kid-Friendly Quick & Easy Lunch Melon Fennel Arugula Fall Summer Healthy Low Cholesterol Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Serves 4

Number Of Ingredients 9

Ingredients

1/2 medium Canary melon, rind removed and flesh cut into 1/2-inch pieces (about 3 1/2 cups)
1/2 medium Charentais melon, rind removed and flesh cut into 1/2-inch pieces (about 3 1/2 cups)
1/4 small heirloom watermelon, rind removed and flesh cut into 1/2-inch pieces (about 1 cup)
1 teaspoon kosher salt, plus more for seasoning
1 medium fennel bulb, thinly sliced
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons moscato vinegar
2 loosely packed cups baby arugula
2 tablespoons fresh marjoram, large leaves torn

Steps:

1. In a large bowl, combine the Canary and Charentais melons and watermelon. Sprinkle with the salt and toss to combine.
2. Add the fennel to the bowl. Drizzle the oil and vinegar over the melons and fennel and gently mix with your hands. Let the melon and fennel marinate in the dressing at room temperature for 10 minutes.
3. Add the arugula and marjoram to the bowl and toss until just combined. Season with salt. Transfer the salad to a large rimmed serving platter or shallow salad bowl. Pour any juice from the bowl over the top of the salad and dig in.

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ARUGULA, PROSCIUTTO, AND CANTALOUPE SALAD | COOKSTR.COM

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FARRO, ARUGULA AND CANTALOUPE SALAD [VEGAN] - ONE GREEN PLANET

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CANTALOUPE, ARUGULA AND FETA SALAD - STEP AWAY FROM …

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Our collection of delicious recipes made from fresh, natural ingredients. Find a wide variety of appetizers, salads, entree dishes, baked goods, and more. Find a wide variety of appetizers, salads, entree dishes, baked goods, and more.
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CANTALOUPE, PROSCIUTTO AND ARUGULA SALAD RECIPE | COOKING CHANNEL

Directions. In a medium bowl toss the arugula with 2 tablespoons of the olive oil, salt, and pepper. Taste and adjust the seasoning, adding more olive oil as needed to lightly coat the arugula. Arrange the cantaloupe wedges on a large serving plate, top with the prosciutto and then the dressed arugula salad. Serve immediately.
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