Chilled Cantaloupe Salad With Raspberry Vinaigrette Recipes

Steps:

• In a large bowl, combine strawberries, cantaloupe and cheese. Drizzle with vinaigrette and toss to coat. Just before serving, gently stir in raspberries; top with sunflower kernels. If desired, sprinkle with mint.

Steps:

• Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell.
• Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth.
• Add the watermelon and cantaloupe balls to the carved out watermelon half.
• Add the vinaigrette to the balls and toss to combine.
• Garnish with the mint and basil sprigs and taste.

Steps:

• For the salad: Place the salad greens in a large bowl. Mix in the cranberries, walnuts, mandarin oranges, grape tomatoes and feta.
• For the vinaigrette: Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined.
• Toss the salad with the vinaigrette before serving.

Steps:

• Cut cantaloupe into 24 slices.
• Arrange cantaloupe around the plate with the ends touching.
• Separate the spinach on the plates.
• Sprinkle with the nuts.
• Serve with raspberry vinaigrette.

Steps:

• Cut cantaloupe into 3/4- to 1-inch cubes (about 5 cups) and place in large bowl. Add lime juice, mint, and lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate salad until ready to serve, stirring occasionally, up to 3 hours.

Steps:

• TO MAKE THE SALAD: Cut the onion in half through the root end, then cut into 1/2 inch wedges. Cut off the core from each wedge and discard. Separate the onion wedges into individual leaves. Place in a bowl, cover with cold water, and add a handful of ice cubes. Allow to stand for 20 minutes.Cut the melon in half, scoop out the seeds, and cut into 1 inch wedges. With a small sharp knife, remove the rind from the melon flesh and cut each wedge crosswise into 1/2 inch pieces. Place the melon pieces in a large bowl add the lettuce, along with half of the basil and half of the mint. Cover with plastic wrap and refrigerate until ready to use.TO MAKE THE VINAIGRETTE: In a food processor combine the remaining basil and mint with the other vinaigrette ingredients. Process until well blendedWhen ready to serve, drain the onions and pat dry with a paper towel. Add the onions to the cantaloupe mixture. Add the dressing and toss to combine. Season with a grinding of black pepper. Serve chilled.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Steps:

• Partially peel the cucumber so it leaves stripes of dark green for color. Cut the cucumber into bite-size pieces and put in a medium bowl.
• Cut the cantaloupe into cubes or use a melon baller. Add to the cucumber.
• Thinly slice the radishes. Add to the melon and cucumber.
• Toss the salad with the vinegar.
• Sprinkle with pepper.
• Refrigerate, covered, until chilled, about 30-60 minutes.
• Serve on salad plate over lettuce leaves.

Steps:

• Place the salad greens, chicken, peas, berries and celery in a large bowl. In a small bowl, whisk the oil, vinegar, preserves, salt, onion powder and pepper. Drizzle over salad; toss gently to coat. Top with almonds.

Steps:

• Peel, seed, and cube the cantaloupe.
• Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Transfer to large bowl. Stir in lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate for at least one hour. Garnish with mint if desired.