Honeydew Grape Tomato Salad Recipes

GRAPE AND HONEY DEW GREEN SALAD WITH MINT SPLASH

Steps:

• SALAD
• 1. Toss salad ingredients together.
• 2. Place in clean container, label, date, initial and store refrigerated.
• MINT SPLASH:
• 1. Whisk honey into lime juice to dissolve.
• 2. Add mint.
• Place in clean container, label, date, initial and store refrigerated.
• This is also fun to make with 3 colors of grapes.
• Nutritional Stats: Calories 61; Protein 1g; Fat 1g; 4% Calories from Fat; Carbohydrate 16g; Cholesterol 0mg; Fiber 1g; Sodium 7mg.

HEIRLOOM GRAPE TOMATO SALAD

Steps:

• Prepare the vinaigrette, just before use. Place the lemon in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since the lemon will be hot coming from the microwave, you will need to set it aside briefly, until it cools just enough to handle.
• Pour vinegar into a blender, turn it on, and then squeeze in lemon juice from the microwaved lemon. Leaving the blender running, add 1 at a time through the feed opening: garlic, mustard, chives, basil, and yogurt, and blend until smooth. While keeping the blender running, add oil through the feed opening in a slow stream.
• Mix together tomatoes, celery, and scallions and toss with dressing.

HONEYDEW-GRAPE TOMATO SALAD

Steps:

• Combine the honeydew melon, grape tomatoes, and green bell peppers in a large bowl. Whisk together the vegetable oil, lemon juice, sugar, basil, and pepper in another bowl, and pour over the honeydew mixture. Cover and refrigerate for at least 4 hours, up to 48 hours, before serving, stirring occasionally.

GREEN TOMATO AND HONEYDEW MELON SALAD

Steps:

• Toast cumin in a dry small heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, about 1 minute. Transfer to a large bowl.
• Add pumpkin seeds to skillet and heat, stirring constantly, until slightly puffed (be careful not to brown them), 2 to 3 minutes. Transfer seeds to a small bowl and stir in 1/4 teaspoon oil and salt to taste.
• Whisk together cumin, vinegar, chile, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 2 tablespoons oil in large bowl, then gently toss with tomatoes, melon, and cilantro. Sprinkle with pumpkin seeds.

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.

CHICKEN,HONEYDEW AND GRAPE SALAD

Steps:

• Arrange salad leaves on two serving plates.
• Slice the chicken, then arrange on the leaves.
• Combine remaining salad ingredients and season well.
• Spoon over the chicken, drizzling any juices from the melon over the chicken.
• Mix the mayonnaise with the crumbled cheese and season lightly, then dollop a spoonful of dressing on top of each portion.
• Sprinkle with paprika then serve immediately.

HONEYDEW-GRAPE TOMATO SALAD

Steps:

• Combine the honeydew melon, grape tomatoes, and green bell peppers in a large bowl. Whisk together the vegetable oil, lemon juice, sugar, basil, and pepper in another bowl, and pour over the honeydew mixture. Cover and refrigerate for at least 4 hours, up to 48 hours, before serving, stirring occasionally.

FALL VEGETABLE SALAD WITH OVEN-DRIED TOMATOES AND GRAPES

Steps:

• To make the vinaigrette, place the tomatoes, the tomato juice or water, the vinegar, the salt and the pepper in a blender and blend until smooth. Scrape into a small saucepan and set aside.
• To make the salad, heat the olive oil in a large, nonstick skillet over medium heat. Add the mushrooms and saute until softened. Season with 1/2 teaspoon of salt. Add the radicchio and chicory and toss until wilted slightly, about 2 minutes. Place in a large bowl and toss in the dried tomatoes and grapes.
• Warm the vinaigrette, pour over the salad, add the remaining salt and toss well. Divide among plates and serve immediately.