Grilled Cantaloupe And Vegetable Salad The Chew Recipe 445

GRILLED VEGETABLE SALAD

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 17m

Yield 3 servings

Number Of Ingredients 13

Grilled Vegetable Salad image

Steps:

Preheat grill to medium.
In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter. Sprinkle with basil and feta.
In a small bowl, mix garlic, balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables.

Ingredients

1/2 bunch asparagus, trimmed and cut into bite-size pieces
1 pint cherry tomatoes
1 medium red onion, cut into 1/2-inch rings
1 yellow bell pepper, quartered, seeds and ribs removed
1 red bell pepper, quartered, seeds and ribs removed
1/4 cup extra-virgin olive oil, for brushing
Salt and freshly ground black pepper
1/4 cup fresh basil leaves
1/4 pound feta cheese
1 medium clove garlic, chopped
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

CANTALOUPE SALAD

This salad, with its fresh-tasting dressing, is great with most any meal.-Charlotte Baillargeon, Hinsdale, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 7

Cantaloupe Salad image

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.

Nutrition Facts : Calories 110 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 2g fiber), Protein 1g protein.

Ingredients

1 large cantaloupe, peeled
3 tablespoons orange juice
3 tablespoons honey
1 cup halved red seedless grapes
3 kiwifruit, peeled, quartered and sliced
Leaf lettuce
Sweetened shredded coconut

GRILLED RADICCHIO AND CANTALOUPE SALAD

Provided by Valerie Bertinelli

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 10

Grilled Radicchio and Cantaloupe Salad image

Steps:

For the Lemon-Lime Dressing: Add the yogurt, lemon and lime zest and juice and the honey to a small bowl. Whisk together well and season to taste with salt and pepper. Reserve in the fridge if not using right away.
For the Salad: Preheat an outdoor grill to medium. Place the cantaloupe and radicchio on baking sheets and brush with the olive oil. Sprinkle with salt and pepper. Place the cantaloupe and radicchio on the grill (you may have to do this in batches) and grill the cantaloupe until you see grill marks, 1 to 2 minutes a side. Grill the radicchio until soft and browned on the outside, 2 to 3 minutes per side. Cut the cantaloupe into cubes.
Arrange a bed of baby arugula on a platter, top with the grilled cantaloupe and radicchio and drizzle with the dressing.

Ingredients

1/2 cup plain whole Greek yogurt, such as Trader Joe's organic cream top
1/2 lemon zested and juiced
1/2 lime zested and juiced
1 tablespoon honey
Kosher salt and freshly ground black pepper
Half a cantaloupe (about 1 pound), rind and seeds removed and cut into 1-inch-thick slices
2 small heads radicchio, trimmed and quartered but leave enough of the core so the quarters hold together
2 to 3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5-ounce container baby arugula