Melon Arugula Salad With Ham Recipes
MELON SALAD WITH ARUGULA, FENNEL, AND MARJORAM
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
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.
HONEYDEW AND ARUGULA SALAD
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
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
MELON, ARUGULA, AND SERRANO HAM WITH SMOKED PAPRIKA DRESSING
Serrano ham and smoked paprika tossed with arugula and a light vinagrette turn melons into a full meal when the weather is too hot to warrant anything heavy. The melons are sweet and the tangy serrano adds its salt to the arugula's pepper. It is important that the serrano ham not be sliced as thin as proscuitto usually is. Slightly thicker ham is easier to cut into strips and will stay separated in the salad. If the ham is sliced too thin, the ham will all clump together. This recipe is from the August 2001 issue of Gourmet Magazine. This serves 4 people as a main course, 6 as an appetizer course.
Provided by Chef Regina V. Smith
Categories Melons
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Make Dressing:.
- Whisk together lime juice, smoked paprika, salt and pepper in a small bowl and add oil in a slow stream, whisking until blended.
- Make Salad:.
- Toss cantaloupe and honeydew melon with 1/2 of the dressing in a bowl.
- Toss arugula and ham with the remaining dressing in a large bowl, then add the melon and salt and pepper to taste. Toss gently.
- Serve immediately.
Nutrition Facts : Calories 312.3, Fat 18.6, SaturatedFat 2.6, Sodium 249.4, Carbohydrate 36, Fiber 5.7, Sugar 30.6, Protein 6.8
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