Vanilla Scented Honeydew Blueberry Salad Recipes

HONEYDEW AND BLUEBERRY SALAD RECIPE BY TASTY

Steps:

• In a large bowl, gently toss together the honeydew, blueberries, feta, vinaigrette, and mint until well combined.
• Serve chilled.
• Enjoy!

BLUEBERRY JELLO SALAD

Steps:

• Bring 4 cups of water to a roaring boil in a saucepan.
• Remove from heat and quickly whisk in the jello and pudding mixes. Add 1/2 cup cold water.
• Pour jello into a glass dish (the larger it is, the thinner the jello layer).
• Add the blueberries throughout the jello.
• Cover with plastic wrap and refrigerate for 4-5 hours.
• After 4-5 hours, beat together softened cream cheese and Cool Whip or whipped cream.
• Spread on top of the jello and sprinkle with the mixed nuts.

HONEYDEW SALAD PLATE

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.

HONEYDEW FRUIT SALAD

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.

VANILLA-SCENTED FRUIT SALAD

Steps:

• In a small saucepan over low heat, heat agave nectar and vanilla bean very slowly until hot and vanilla is aromatic. Cool completely, then remove vanilla bean and stir in lemon juice and zest.
• In a large bowl, combine all the fruit. Chiffonade mint leaves and add to fruit along with 1/2 cup agave syrup. Stir to combine, cover and refrigerate for at least 1 hour before serving.

HONEYDEW BLUEBERRY SOUP

Steps:

• Cut the melon from the rind and into chunks. Puree until smooth in a food processor or blender. Pour into a large bowl and stir blueberries into pureed melon. Chill until quite cold.
• To serve, ladle soup into individual bowls and crumble an oatmeal cookie over each serving.

VANILLA SCENTED HONEYDEW & BLUEBERRY SALAD

Steps:

• Halve the vanilla bean lengthwise and scrape out the seeds into a small heavy saucepan.
• Add the vanilla bean, wine, and sugar to the saucepan and heat over low heat for five minutes, stirring until the sugar dissolves.
• Turn off the heat and let the syrup cool to room temperature.
• Remove the vanilla bean from the sauce.
• Mix the honeydew and blueberries in a large bowl.
• Toss with the vanilla sauce.
• Chill for 2 to 3 hours and serve very cold.