Melonberrysalad Recipes

MELON-BERRY SALAD

Steps:

• For dressing, whisk together yogurt, coconut milk and orange juice. Refrigerate until serving., To serve, place fruit in a large bowl; toss gently with dressing. Sprinkle with coconut.

HERB MELON SALAD

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.

FRESH MELON FRUIT SALAD

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.

MELON BERRY FRUIT SALAD RECIPE BY TASTY

Steps:

• Combine all the ingredients above in a large bowl.
• Mix the dressing ingredients together and spread over fruit, mix well.
• Enjoy!

MELON SALAD

Steps:

• Bring a pot of salted water to a boil. Turn off heat and add shrimp and cook for 3 to 5 minutes. Drain. When cool enough to handle, slice each shrimp in half lengthwise.
• In a small bowl, whisk together the olive oil, ginger, lemongrass, lime zest and juice, and hot sauce. Season with salt and pepper. Set aside.
• Halve the honeydew and watermelon, cut away from rind, and remove the seeds. Slice the melons into 1/8-inch-thick pieces. Remove the watermelon seeds (it's okay if the slices don't stay intact). Using a cake ring or a glass whose mouth is slightly smaller than a 14 to 16-ounce martini glass or champagne coupe, cut out 16 slices from the watermelon, and 16 slices from the honeydew. Save the best-looking 4 watermelon slices.
• Set out 4 (8 to 12-ounce) martini glasses or Champagne coupes.
• Layer 2 slices of watermelon and honeydew in each glass, lightly sprinkling each melon layer with the lemongrass dressing, chopped basil, chopped cilantro, salt, and pepper. (You may need to trim the melon slices so they fit neatly into the glasses, which should be half-full at this point.) Divide the shrimp among the glasses, arranging them in concentric circles. Season the shrimp with the dressing, basil, cilantro, salt, and pepper. Add another layer of melon in the reverse order: honeydew, then watermelon, seasoning as before. Top each salad with a reserved watermelon slice, and sprinkle lightly with the dressing, basil, cilantro, salt, and pepper. Garnish with 1 basil and 1 cilantro leaf. Refrigerate for at least 1 hour before serving (the melon and shrimp taste best when well chilled).

MELON SALAD

Steps:

• Combine watermelon, honeydew, cantaloupe, pineapple, and strawberries in a large bowl. Whisk poppy seed dressing and yogurt together in a bowl; drizzle dressing mixture over fruit before serving.

MELON BERRY SALAD

Steps:

• Using a melon baller, scoop flesh from all melons.
• Combine melon and berries in large bowl.
• In seperate bowl, mix dressing and pour over fruit.
• Refrigerate for at least 1 hour.

REFRESHING MELON SALAD

Steps:

• Combine honeydew, galia melon, and watermelon in a bowl. Drizzle with lime juice and zest; toss to coat. Garnish with fresh mint.

MELON SALAD RECIPE BY TASTY

Steps:

• Using a melon baller or a teaspoon, scoop out rounds of watermelon and cantaloupe and place in a large bowl. Season with a pinch of salt.
• In a liquid measuring cup or small bowl, combine the Greek yogurt, olive oil, water, and lemon juice. Stir until smooth.
• Serve the melon in bowls and top with the dressing and fresh mint leaves.
• Enjoy!

MELON-BERRY SALAD

Steps:

• In a medium bowl, stir together cottage cheese, dates, pecans, and cinnamon set aside.Remove seeds from melon. Cut in half to form two wedges peel. Place melon on lettuce-lined individual plates. Mound cheese mixture over center of melon and spoon on berries. Garnish with lime wedges if desired.Serve with whole wheat muffins and iced tea.