HERB MELON SALAD
Provided by Giada De Laurentiis
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring often to dissolve the sugar. Remove from the heat and allow to cool.
- Put the cantaloupe and honeydew in a bowl and toss with the basil and mint. Drizzle with the sweetened vinegar and toss lightly. Pile the melon on a platter and sprinkle with the flake salt.
WATERMELON GOAT CHEESE SALAD
A sweet and satisfying summer salad packed with seedless watermelon, crumbled goat cheese, and crunchy hazelnuts.
Provided by Saputo
Categories Trusted Brands: Recipes and Tips
Time 10m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk together olive oil, lemon juice, vinegar, salt, and pepper.
- In a large bowl, gently toss spring mix and watermelon together with vinaigrette.
- Top with goat cheese and hazelnuts to serve.
Nutrition Facts : Calories 163.2 calories, Carbohydrate 8.9 g, Cholesterol 5 mg, Fat 13.6 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 2.3 g, Sodium 90.5 mg, Sugar 5.4 g
WATERMELON & FETA SALAD
Serve this watermelon, feta and mint salad as a side dish at a barbecue or picnic. Bursting with fresh, summer flavours, it's also two of your five-a-day
Provided by Miriam Nice
Categories Side dish
Time 5m
Number Of Ingredients 6
Steps:
- Chop 180g watermelon and ½ cucumber into chunks and tip into a bowl with the leaves from ½ bunch mint (reserving a few for garnish) and drizzle with 1 tbsp olive oil. Season and pile on to a serving plate. Crumble over 100g feta, the remaining mint leaves, then drizzle with 1 tbsp balsamic glaze just before serving.
Nutrition Facts : Calories 236 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.2 milligram of sodium
FRESH MELON FRUIT SALAD
This fresh and light melon salad is a great addition to any party.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 12
Number Of Ingredients 6
Steps:
- In large bowl, mix honey, lime peel and lime juice. Add remaining ingredients; toss gently to coat. Cover; refrigerate at least 1 hour to chill.
- Stir salad before serving. If desired, garnish with fresh mint.
Nutrition Facts : Calories 40, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 9 g, TransFat 0 g
MELON SALAD
Provided by Food Network
Yield 6 servings
Number Of Ingredients 8
Steps:
- Mix garlic, brown sugar, lime juice, chiles and lime zest in a medium bowl. Roughly chop almonds and add to garlic mixture.
- To serve, arrange each variety of melon cubes in alternating rows on a platter or in individual bowls. Spoon dressing over melon and garnish with cilantro. Serve chilled.
FOUR SIMPLE MELON SALADS
Steps:
- For the honeydew salad combine the melon, blueberries, and feta cheese in a small bowl. Top with mint leaves and squeeze lime juice over the top.
- For the watermelon salad put the arugula in the base of a small bowl, and top with the melon, cucumber, and onion slices. Season with salt and pepper, then drizzle with olive oil and vinegar.
- For the Honey Kiss salad mingle the melon ribbons with the prosciutto in a small bowl. Sprinkle lightly with sea salt, and squeeze fresh lime juice over it.
- For the Galia salad put the melon and kiwi in a small bowl, top with the pepper slices and basil leaves. Dress with a squeeze of citrus and a drizzle of olive oil.
WARM BUTTER LETTUCE SALAD WITH HAZELNUTS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring the wine, shallot, bay leaf, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a skillet over medium-high heat; cook until reduced to about 2 tablespoons, 8 to 10 minutes. Remove from the heat and discard the bay leaf. Whisk in the butter and 1 teaspoon water until smooth.
- Combine the lettuce, hazelnuts and herbs in a large bowl. Add the warm dressing and toss to coat. Season with salt and pepper and serve immediately.
LOBSTER AND MELON SALAD WITH HAZELNUT OIL
Canadian chef Jonathan Gushue, a 2008 Workshop participant, introduced us to the notion of pairing lobster with melon-a clever juxtaposition of rich with lean. The cool juiciness of the melon balances the lobster's buttery sweetness, so the salad seems refreshing and light. Serve it as the first course of a seafood dinner or, in larger portions, as a summer lunch.
Yield serves 6
Number Of Ingredients 13
Steps:
- For the vinaigrette: In a small bowl, combine the shallot, vinegar, mustard, and honey. Whisk in the oils gradually. Season with salt and pepper.
- For the lobsters: Put 2 gallons cold water in a stockpot with 1/2 cup salt. Bring to a boil over high heat. Add the lobsters and cover. When the water returns to a boil, uncover and boil for 12 minutes. Transfer the lobsters to ice water to chill quickly.
- Twist off the lobster tail, knuckles, and claws; discard the rest of the carcass. Crack open the shell of the tail and remove the meat in one piece, or use your finger or a small fork to push the meat out through the larger end. Crack the knuckle shells and remove the meat. To extract the meat from the claw, jiggle the small lower appendage until it snaps, then remove it. Crack the shell of the claw and pull out the meat in one piece, if possible. Cut the tail into 1/2-inch chunks and cut the knuckle meat into 2 or 3 pieces. Leave the claws whole.
- Slice the melon quarters thinly lengthwise, then cut each slice crosswise into thirds.
- Put the lobster in a bowl with the melon. Toss with the vinaigrette, using as much as you need to moisten the lobster and fruit. Add the arugula and more dressing, if needed, and toss again. Divide among individual plates or arrange on a platter. Garnish with hazelnuts and mint. Serve immediately.
- Enjoy with Cakebread Cellars Napa Valley Chardonnay or another full-bodied white wine.
SAVORY MELON SALAD IN HONEYDEW VINAIGRETTE
Provided by Molly O'Neill
Categories salads and dressings
Time 40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the salad, place the melon on sheets of parchment paper and place in the freezer until very cold and slightly crunchy, 25 to 30 minutes. Place the mizuna, lettuce, fennel and prosciutto in a large bowl.
- For the vinaigrette, pass the honeydew chunks through a food mill, or puree them in a food processor and pass the puree through a mesh strainer to make 2 cups. Place the juice in a saucepan over medium heat. Reduce until 1/2 cup of liquid remains, about 25 minutes.
- Place the reduced liquid in a blender set on low. Drizzle in the oil and lime juice; then add the zest and salt. Adjust seasoning with pepper, more salt, lime juice and lime zest.
- Add cup of the vinaigrette to the bowl and toss well. Add the melon pieces and toss lightly. Adjust to taste with more dressing. Serve immediately in separate bowls, drizzling around the edge of each bowl with a teaspoon of hazelnut oil. Garnish with the nuts.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 713 milligrams, Sugar 17 grams
TOMATO & MELON SALAD
A lovely light starter that is superhealthy and all of your five-a-day in one bowl!
Provided by Good Food team
Categories Dinner, Side dish, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Gently combine the melon, cucumber, tomatoes and herbs in a large bowl. Mix the olive oil and mint sauce with some seasoning, then pour over the other ingredients and stir again to coat in the mint dressing. Serve chilled, with slices of toasted baguette, rubbed with a fresh cut garlic clove if you like.
Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.12 milligram of sodium
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