Cantaloupe Dressing Recipes

Steps:

• Mix yogurt and mayonnaise in large bowl. Stir in lemon juice, chives and salt.
• Stir in remaining ingredients. Serve immediately, or refrigerate until chilled, at least 2 hours but no longer than 24 hours.

Steps:

• Whisk the sugar, paprika, salt, mustard, vinegar, garlic, Worcestershire sauce, and cayenne pepper together in a mixing bowl. Slowly drizzle in the vegetable oil while whisking rapidly until the salad dressing is thick and creamy.
• Place the arugula leaves into a salad bowl, and sprinkle with the cantaloupe and avocado pieces. Drizzle with the salad dressing, then sprinkle with toasted almonds to serve.

Steps:

• Prepare salad dressing; In a small saucepan over low heat, heat the 1/2 olive oil and add 1/4 cup onions.
• Cook about 10 minutes or until onions are transparent and lightly golden.
• Remove onion from oil with slotted spoon.
• Increase heat to mediun-high.
• Add 1/4 cup balsamic vinegar and the 2 tablespoons red wine vinegar and bring to a boil.
• Boil 1 minute.
• Carefully add the 2 tablespoons brown sugar (It may splatter) Boil one minute more,Add 1/2 the onions.
• (Save remaining for another use.) Cool and store dressing in Refrigerator until ready to use.
• In a large Salad bowl, mix greens, onion and cantaloupe balls or cubes.
• Add dressing a little at a time and toss.
• Add pepper and enjoy.

Steps:

• In a small bowl combine sauce ingredients and heat for 30 seconds in the microwave; set aside to cool.
• Place fruit in a mixing bowl, top with dressing and mix well.
• Serve alone or with vanilla ice cream.

Steps:

• To make dressing: In a blender, process the cantaloupe, water, honey, ginger and vinegar until smooth.
• To make the salad: Steam the broccoli, snow peas and carrots for about 4 minutes, or until crisp-tender.
• Transfer to a large plate and spread out in a thin layer.
• Place in the freezer for 5 minutes, or until cold; do not let the vegetables freeze.
• Transfer to a large bowl.
• Add the cantaloupe, strawberries and radishes; toss well.
• Divide the spinach among individual plates.
• Top with the salad.
• Drizzle with the dressing.

Steps:

• If using coconut, heat the oven to 325 degrees. Spread the shavings on a baking sheet and toast until crisp and pale golden at the edges, tossing halfway through, about 5 minutes. Set aside.
• Cut the cantaloupe into thin slices. Using a vegetable peeler, pare the cucumber into long strips, discarding the core. Place on a serving platter, add red onion and mint, and toss.
• Finely dice half the ginger and chilies and place in a bowl. Add the lemon grass, fish sauce, lime juice, coconut cream and sugar, and whisk to blend. Taste and adjust dressing if needed; it should be fragrant, sweet, salty and sour.
• To assemble: Scatter the crab on the salad and spoon the dressing over it. Top with remaining ginger and chilies, coconut, if using, and peanuts. Serve immediately.

Steps:

• Cut six rings, about 1/2 in. wide, from the center section of the cantaloupe. Remove seeds and set rings aside. Cube the remaining cantaloupe. In a bowl, combine orange juice and honey. Add grapes, kiwi and cubed cantaloupe; stir gently to coat. Place cantaloupe rings on lettuce; top with fruit and sprinkle with coconut.

Steps:

• In a large bowl, whisk together lime juice, honey, oil, and salt; set aside.
• Cut each cantaloupe quarter in half lengthwise. Run a knife between the flesh and the skin of the melon; discard skin. Slice each wedge lengthwise into 1/2-inch pieces.
• Cut each avocado half again length-wise and then into 1/2-inch-thick slices. Add cantaloupe, avocado, and grape tomatoes to bowl with dressing and toss to coat. Divide among 4 plates.