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
CANTALOUPE ARUGULA SALAD
The delicate leaves and subtle spiciness of arugula make it an ideal complement to fresh fruit. Here, it lends freshness and crunch to a sweet-and-salty melon salad. From Vegetarian Times.
Provided by Cinnamon Turtle
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Toss together cantaloupe, arugula, oil, and pepper in large bowl. Season with salt, if desired. Divide among bowls, and top each serving with cheese.
CANTALOUPE, PROSCIUTTO, AND ARUGULA SALAD
This salad should be attempted only when melons are in season -- it's a great addition to an alfresco dinner in the heat of summer. Don't skimp out on the prosciutto -- it's what makes this dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 12
Steps:
- In a mixing bowl, combine vinegar, shallot, garlic, mustard, salt, and pepper and whisk to combine. While continuously whisking, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs, and set aside while you prepare the salad.
- In a large bowl, combine the arugula and red onion. Drizzle in 1/4 cup of the vinaigrette and toss to combine. Add more vinaigrette to taste, if desired, and season lightly with salt and pepper. Toss gently to combine.
- Arrange the cantaloupe wedges on a large serving plate, top with the arugula salad and the prosciutto. Serve immediately.
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