Savory Melon Salad In Honeydew Vinaigrette Recipes

REFRESHING MELON SALAD

Refreshing Melon Salad image

This cool and refreshing dessert features a splash of lime to keep the fruit crisp and fresh. Garnish with a little plain soy yogurt for a creamy accent.

Provided by TRANSCEND

Categories Salad Fruit Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

¼ medium honeydew melon, cubed
¼ Melons, cantaloupe, raw
1 cup cubed watermelon
1 medium lime, juiced
¼ teaspoon grated lime zest
1 sprig fresh mint, or to taste

Steps:

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

Nutrition Facts : Calories 57.3 calories, Carbohydrate 14.8 g, Fat 0.3 g, Fiber 1.6 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 20.7 mg, Sugar 11.7 g

MELON AND BERRIES SALAD WITH HERBED HONEYDEW VINAIGRETTE

Melon and Berries Salad With Herbed Honeydew Vinaigrette image

This is such a beautiful and refreshing springtime or summertime salad! Would be great for brunch or a lady's luncheon. Adapted from Victoria Magazine.

Provided by BecR2400

Categories Salad Dressings

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 cups honeydew melon, seeded and cubed
2 cups cantaloupe, seeded and cubed
1 1/2 cups fresh strawberries, halved if large (or raspberries or your favorite berries)
2 tablespoons chopped fresh mint leaves
2 tablespoons torn fresh dill
4 cups fresh salad greens (such as frisee lettuce or mesclun mixed greens)
salt, to taste
freshly ground black pepper, to taste
2 cups honeydew melon, seeded and cubed
1/4 cup vegetable oil or 1/4 cup grapeseed oil
1 teaspoon finely minced fresh lime zest
1 tablespoon chopped of fresh mint
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
fresh dill or mint, to garnish

Steps:

Toss salad ingredients together; season with salt and pepper to taste.
Divide salad equally among six salad plates.
Drizzle lightly with Herbed Honeydew Vinaigrette. Garnish, if desired. Serve immediately.
Make Herbed Honeydew Vinaigrette:.
Puree honeydew in a food processor or blender until smooth.
Strain through a fine-mesh sieve into a medium bowl, pressing solids; discard solids.
To honeydew juice, add oil, lime zest and juice, mint, parsley, chives, salt, and pepper; whisk to combine.
Use immediately or store in refrigerator for up to 3 days.

Nutrition Facts : Calories 161.1, Fat 9.6, SaturatedFat 1.3, Sodium 117.2, Carbohydrate 19.5, Fiber 2.9, Sugar 15.8, Protein 2.1

SAVORY MELON SALAD IN HONEYDEW VINAIGRETTE

Savory Melon Salad in Honeydew Vinaigrette image

Provided by Molly O'Neill

Categories salads and dressings

Time 40m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 cup cantaloupe, julienned
1 cup honeydew, julienned
1 cup Crenshaw, julienned
2 bunches (4 cups) mizuna or baby Chinese mustard greens, washed and chopped
1 head frisee lettuce, washed and chopped
1 bulb fennel, quartered lengthwise and sliced crosswise into 1/8-inch slices
1/4 pound thinly sliced prosciutto, fat removed, cut crosswise in 1/4-inch ribbons
4 cups honeydew chunks, or enough to make 2 cups strained puree
1/2 cup, plus 2 tablespoons, hazelnut oil
3 tablespoons lime juice
Zest from 1 lime
1 teaspoon kosher salt
Freshly ground black pepper to taste
1/2 cup hazelnut pieces

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

MEXICAN HONEYDEW SALAD

Mexican Honeydew Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Number Of Ingredients 8

Ingredients

4 cups cubed honeydew melon
2 tablespoons lime juice
1 teaspoon minced jalapeno
1.4 teaspoon kosher salt
1.4 teaspoon ancho chile powder
chopped cilantro
pepitas
crumbled cotija cheese

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.

HONEY-MELON SALAD WITH BASIL

Honey-Melon Salad with Basil image

Put the taste of summer in your salad! Loaded with juicy cantaloupe and honeydew, and glazed with a sweet honey dressing, this dish will be gone in minutes. Watermelon is a tasty addition, too. -Khurshid Shaik, Omaha, Nebraska

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

6 cups cubed cantaloupe (about 1 medium)
6 cups cubed honeydew melon (about 1 medium)
1/4 cup honey
3 tablespoons lemon juice
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup minced fresh basil or mint
Dried cranberries, optional

Steps:

In a large bowl, combine cantaloupe and honeydew. Refrigerate, covered, until serving. In a small bowl, whisk honey, lemon juice, paprika, salt and pepper. Pour over melon cubes just before serving; toss to coat. Stir in basil and, if desired, dried cranberries. Serve with a slotted spoon.

Nutrition Facts : Calories 68 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 72mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

HONEYDEW MELON SALAD

Honeydew Melon Salad image

I saw this recipe in Food Network Magazine. They call for pepitas, which are pumpkin seeds. I started thinking, hmmmm..., can we eat the melons' s seeds? I looked it up on the Internet and they are supposed to be dried, then roasted. A long process. I just wanted to make a simple salad, for crying out loud! I toasted them over low heat in a little cast iron skillet5. Voila! They came lovely golden and nutty. To get all the vitamins and minerals in the seeds, they must be chewed, not eaten whole.

Provided by threeovens

Categories Melons

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

4 cups honeydew melon, cubed
2 tablespoons fresh lime juice
1 teaspoon jalapeno chile, minced
1/4 teaspoon kosher salt
1/4 teaspoon dried ancho chile powder or 1/4 teaspoon chili powder
chopped cilantro, for garnish
toasted melon seeds, for garnish (see recipe description)
cojito cheese, crumbled for garnish

Steps:

In a large bowl, toss together melon cubes, lime juice, jalapeño, salt and chile powder.
Top with cilantro, seeds, and cheese as desired.

Nutrition Facts : Calories 132.3, Fat 0.6, SaturatedFat 0.1, Sodium 360.3, Carbohydrate 33.6, Fiber 3, Sugar 29.1, Protein 2

HONEYDEW SALAD WITH LIME DRESSING

Honeydew Salad with Lime Dressing image

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

Ingredients

1/4 cup lime juice
1/4 cup honey
1 tablespoon minced fresh mint leaves
4 cups cubed honeydew melon (about 1 small)
2 cups green grapes
4 medium kiwifruit, peeled, halved lengthwise and sliced
1 medium cucumber, halved lengthwise and sliced

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

HONEYDEW AND CUCUMBER SALAD

Honeydew and Cucumber Salad image

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

Ingredients

3 large cucumbers - peeled, seeded, and cut into 1-inch pieces
1 honeydew melon - peeled, seeded and cut into 1 1/2 inch chunks
½ cup vegetable oil
½ cup lemon juice
¼ cup white sugar

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 SALAD WITH GINGER DRESSING AND PEANUTS

Honeydew Salad with Ginger Dressing and Peanuts image

This all-green salad gets a spicy kick from serrano, ginger, and just a hint of fish sauce. It's just the side your barbecue ribs are looking for.

Provided by Anna Stockwell

Categories Bon Appétit Summer Salad Melon Honeydew Ginger Cucumber Avocado Peanut Wheat/Gluten-Free Mint

Yield 4-6 servings

Number Of Ingredients 11

Ingredients

6 Tbsp. white wine vinegar
1 tsp. fish sauce
1 tsp. finely grated peeled ginger (from one 1" piece)
1 tsp. light brown sugar
1 serrano chile, thinly sliced
1/2 medium honeydew melon (about 2 lb.), seeds and rind removed, flesh cut into wedges, wedges halved crosswise
3 small Persian cucumbers, sliced on a diagonal 1/4" thick
1 avocado, peeled, thinly sliced
1/4 cup mint leaves
1/4 cup salted, dry-roasted peanuts, coarsely chopped
Flaky sea salt

Steps:

Whisk vinegar, fish sauce, ginger, and brown sugar in a large bowl to combine. Add chile and let sit 10 minutes.
Add melon, cucumbers, and avocado and toss to coat. Transfer to a platter; top with mint and peanuts and sprinkle with salt.

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