Melon And Peach Salad Recipes

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MELON-AND-PEACH SALAD WITH PROSCIUTTO AND MOZZARELLA RECIPE - (4.5/5)

Provided by á-174535

Number Of Ingredients 9



Melon-and-Peach Salad with Prosciutto and Mozzarella Recipe - (4.5/5) image

Steps:

  • In a bowl, toss the melon and peach with the oil and vin cotto; season with salt and pepper. Let stand for 5 minutes. Stir in the herbs and cheese. Transfer the salad to a platter, top with the prosciutto and serve.

One 1 1/2-pound honeydew melon-seeded, peeled and thinly sliced
1 peach, peeled and thinly sliced
1 tablespoon extra-virgin olive oil
2 teaspoons vin cotto or balsamic vinegar
Salt and freshly ground pepper
2 tablespoons chopped basil
2 tablespoons chopped marjoram
1/2 pound fresh mozzarella, chopped
8 thin slices of prosciutto (2 ounces)

MELON AND PEACH SALAD

This recipe is from "The Vegan Deli" by Joanne Stepaniak. Visit Joanne at: http://www.vegsource.com/joanne .

Provided by Mini Ravindran

Categories     Breakfast

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7



Melon and Peach Salad image

Steps:

  • Toss all ingredients together in a large bowl.
  • Chill before serving.

Nutrition Facts : Calories 157.3, Fat 3.8, SaturatedFat 0.3, Sodium 29, Carbohydrate 31, Fiber 3.4, Sugar 27.3, Protein 3.4

2 cups fresh peaches, peeled and sliced
2 cups fresh cantaloupe, peeled and diced
2 cups fresh honeydew melon, peeled and diced
2 tablespoons lemon juice
2 tablespoons orange juice
2 tablespoons sugar
1/4 cup slivered almonds

PEACH SALAD WITH MELON AND LILLET

No one can resist a platter of fruit at peak juicy sweetness. An artful mix of shapes-peach wedges, cantaloupe crescents, round watermelon slices and balls-makes it even more enticing. Garnish with small basil leaves for a hint of anise, and a splash of Lillet Rosé to teleport your gang to Provençe.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 7



Peach Salad with Melon and Lillet image

Steps:

  • Arrange peaches and melons on a serving platter. Zest lime directly over them, then cut in half and squeeze half of its juice (about 1 tablespoon) over them. Drizzle with Lillet and sprinkle with salt. Refrigerate 1 hour. Serve, topped with basil leaves and garnished with donut peaches.

3 peaches (1 pound), cut into 1/2-inch-thick wedges, plus donut peaches for serving (optional)
1/2 cantaloupe (about 1 1/4 pounds), halved, peeled, seeded, and cut into 1-inch-thick wedges
1/4 yellow or red seedless watermelon, cut into a combination of slices and balls (or as desired)
1 lime
2 tablespoons Lillet Rosé or Blanc
Fleur de sel or other flaky sea salt
Fresh basil leaves, for serving

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