Honeydew Salad Plate Recipes
HONEYDEW SALAD WITH LIME DRESSING
Green is my favorite color, and this refreshing salad with grapes, cucumber and kiwi is green to the max. If you want more, add green apples and pears. -Melissa McCabe, Long Beach, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 120 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
MEXICAN HONEYDEW SALAD
Steps:
- Toss 4 cups cubed honeydew melon with 2 tablespoons lime juice, 1 teaspoon minced jalapeno and 1/4 teaspoon each kosher salt and ancho chile powder. Top with chopped cilantro, pepitas and crumbled Cotija cheese.
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
HONEYDEW FRUIT SALAD
Our Test Kitchen tossed together this refreshing medley that's a colorful addition to Easter dinner or most any meal.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving juices; set pineapple aside. In a small saucepan, combine cornstarch and pineapple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate until cool., In a large serving bowl, combine the honeydew, oranges, mint and reserved pineapple. Stir in pineapple juice mixture. Cover and refrigerate until serving.
Nutrition Facts : Calories 117 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
HONEYDEW SALAD PLATE
Provided by Ruth A. Matson
Yield Serves 6
Number Of Ingredients 7
Steps:
- Cut six circular slices from the center of the honeydew; peel them and make melon balls from the remainder. Scoop balls from the cantaloupe. Stem the grapes. Lay the honeydew rings upon the leaves of Bibb lettuce; pile the other fruits in a ring and decorate with mint springs. Pass Celery Seed Dressing in a separate bowl. Accompany this salad with cream cheese balls rolled in ground nuts, and blueberry muffins.
SHAVED HONEYDEW, FENNEL, AND OLIVE SALAD
Provided by Susan Spungen
Categories Salad Olive Side Low Carb Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal Low/No Sugar Lunch Honeydew Fennel Summer Healthy Raw Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk orange juice, lemon juice, and 2 tablespoons oil in a large bowl; season with salt and pepper. Add melon, shaved fennel, and olives to vinaigrette and toss to coat.
- Top salad with orange zest and fennel fronds, drizzle with more oil, and season with salt and pepper.
HONEYDEW CUCUMBER SUMMER SALAD
For summer BBQs, this is a great side dish. I have rave reviews each time I serve it. This is a recipe where you can substitute ingredients to what you have in your kitchen - have fun!
Provided by Karen Blake
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 2h20m
Yield 8
Number Of Ingredients 8
Steps:
- Mix honeydew melon, cucumber, red onion, almonds, and feta cheese together in a bowl.
- Beat cream, olive oil, and poppy seeds in a bowl using an electric mixer until thickened. Stir dressing into salad; refrigerate until flavors blend, 2 hours to overnight.
Nutrition Facts : Calories 214 calories, Carbohydrate 18.9 g, Cholesterol 26.2 mg, Fat 14.3 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 5.3 g, Sodium 191.8 mg, Sugar 14.4 g
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